At April’s meeting we learnt all about the fantastic L’Arche Community in West Norwood. This global organisation builds unique communities with a culture of shared lives between people with and without learning difficulties, from which they work together to build a more human society
Sue baked such a delicious gluten free almond cake that we just had to share the recipe from Claudia Roden’s “The Food of Spain”. According to the book this is a recipe from Galicia and very popular in the pastry shops and restaurants around the cathedral of Santiago de Compostela where they decorate it with a shape of the cross of the Order of Santiago.
250g of ground almonds
6 eggs separated
250g caster sugar
Grated zest of 1 orange & 1 lemon
4 drops of almond extract
1. Grease a spring form 28cm cake tin with butter. Heat the oven to 180°C
2. Beat the egg yolks & sugar to a pale cream.
3. Beat in the zest & almond extract.
4. Add the ground almonds & mix well.
5. With a clean mixer, whisk the egg whites until stiff.
6. Fold the egg whites into the almond mixture, this is slow going at first as the mixture is so thick.
7. Pour the cake mixture into the cake tin.
8. Bake in the oven for 40 minutes or until it feels firm.
9. Leave it to cool before turning out.
10. Dust the top with icing sugar.
If you’ve got a signature bake you would would like to share at a meeting, just sign up for the cake rota.