ALMOND AND LIME CAKE

I associate Italian cakes, and desserts in particular, with the northern Italian city of Turin and the sophisticated cafés round the central piazzas: Turin's specialties are for the sweet toothed. Europe's best chestnuts comes from here - i marroni - and here zabaione was invented when a royal chef accidentally spilled fortified wine into a custard. The fame of the city's chocolatiers was such that the Swiss came to study their art, but they did not stay long enough to master the art of making gianduiotti. But the delights of Turin's fabulous desserts need to be viewed in the cold light of reality: joyous that they are they are riddled with saturated fats. Enter the sophisticated almond cake - lightly moist and with the benefit of a light lime-based glaze. Enjoy with an expresso in the afternoon or a grappa at the end of a dinner party. 

Before starting consider reading Baking cakes.

INGREDIENTS

Stage 1 ingredients

one 220 - 225 mm (8 - 9 inch) spring closing cake tin

greaseproof paper

unfiltered olive oil for greasing the tin

150 g (5 oz) unpeeled whole almonds

130g (4½ oz) white caster sugarzest of one lime

80 g (2.8 oz) plain white flour (type OO preferred)

8 egg whites

½ teaspoon of salt

Stage 2 ingredients

zest of one lime

juice of ½ large lime

80 g (2.8 oz)+ icing sugar

a touch of gin (optional)

INSTRUCTIONS

Stage 1 cooking instructions 

As per baking cakes carefully line the cake tin with greaseproof paper using a pastry brush to lightly apply the olive oil. Put to one side. 

Finely grind the unpeeled whole almonds in a blender and place in a small bowl. Add the caster sugar and mix well. Using a zester, remove the zest of one lime and add to the almond/sugar mixture. Put to one side. 

Turn on the oven to 170 degrees Centigrade/ 340 degrees Fahrenheit: ensure the freestanding internal oven thermometer is visible.

Wipe the inside of the mixer bowl and the balloon whisk with a piece of kitchen roll which has been dampened with white wine vinegar or cider vinegar. 

Wipe the inside of the mixer bowl and the balloon whisk with a piece of kitchen roll which has been dampened with white wine vinegar or cider vinegar. 

Separate the eggs: be scrupulous and exclude ALL traces of egg yolk and/or egg shell. Place in the mixer bowl 

Add the salt and whip the egg whites (at highest setting) until they form stiff peaks. 

While the egg whites are being whipped, measure out the flour in a bowl and sift several times to include as much air as possible. Put to onside. 

Check the oven has reached the correct temperature and maintains the temperature. 

When the egg whites have formed stiff peaks, remove the mixing bowl from the machine, add a tablespoon of the almond/sugar/lime zest mixture and mix quite well with a knife using cutting movements. Repeat until all the 'almond' mixture has been added. 

Then, likewise with the flour, put a tablespoon of the flour into the sieve, sieve the flour into the mixing bowl and mix using the knife. Repeat until all the flour is used. 

Using the knife and a spatula 'pour' the cake mixture into the prepared cake tin, lightly leveling the mixture with the knife and place in the centre of the pre-heated oven. Put the timer on, and bake for 45 minutes. 

At the end of the 45 minutes period, open the oven, use a wooden skewer and piece the centre of the cake. If the skewer comes up absolutely dry the cake is done. 

Carefully remove all the greaseproof paper, place up-side down on a wire cooling rack and allow to cool for about an hour. 

Stage 2 cooking instructions 

When the cake is cool, turn right-side up and place on a cake dish. 

To make the lime cake glaze weigh out the icing sugar and place in a small pan. Zest the lime and add to the icing sugar. 

Squeeze half of the lime and heat the juice in another pan until it starts to boil. 

Add the hot lime juice to the the icing sugar mixture and mix well using a small wire whisk. If needs be add a little more icing sugar and/or a dash of gin: ensure the glaze reaches a slow pouring consistency. 

Pour the lime glaze on to the top of the cake, ensuring that the glaze does not dribble down the sides. Place in the refrigerator for about 5 - 10 minutes to firm up the glaze, return to room temperature and serve when ready.

COMMENTS

Before starting ensure all ingredients are at room temperature.

 Lightness of hand, high quality ingredients and thoroughness in preparation are the keys to success.

    Use cutting movements when mixing the cake mixture: ONLY use a knife to mix.

    This cake does not readily associate itself with birthday celebrations, but much depends on the sophistication of the celebrant!

    cake keeps quite well in a cake tin for a couple of days: that being said once cut we find it is quickly eaten.