Ingredients
- 6 eggs separated
- 250 g ground almonds
- 240 g caster sugar
- 1.5 tsps ground cinnamon
- 1 tsp orange zest
- 1 tsp lemon zest
- 1-2 tbsps icing sugar
Instructions
- Preheat the oven to 170 oC and grease a 8" cake tin
- Place 180g of the caster sugar, ground cinnamon, orange zest, lemon zest and 6 egg yolks into a large bowl
- Beat until light and fluffy
- Stir in the ground almonds
- In a clean bowl place the egg whites and beat until stiff
- Beat in the remaining caster sugar
- Gently fold into the ground almond mixture
- Pour into the cake tin and bake for 30 minutes
- Remove from the oven and allow to cool completely
- Dust the top with icing sugar, you can use a stencil to get the traditional St James Cross shape on top of the cake
