Almond Cake Recipe
125g caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125g butter, softened, but not melted
250g almonds, ground medium fine
60g rice flour
icing sugar for dustingPreheat the oven to 180°CButter a 20cm diameter cake tin or a 22cm diameter ring tin and dust it with a little extra rice flourBeat the sugar and egg yolks until pale and thick. Beat in the vanilla and butter then stir in the almonds and rice flour until well mixed. Beat the egg whites until they hold soft peaks.Add a little of the whites to the almond mixture and beat it in to loosen the mixture. Fold in the remaining beaten egg whites making sure there are no lumps. Spoon into the tin and bake 30 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven, cool and dust with icing sugar.Serves 6.