This moist-textured cake is best the day after it is made. Serve with whipped cream or fruit, perhaps a berry compote. Ingredients 5 egg whites (at room temperature) pinch of salt 75g/3oz caster sugar 175g/6oz ground almonds 1 orange, zest only, grated 1 tbsp orange liqueur (optional) 25g/1oz slivered almonds
Method 1. Preheat the oven to 190C/375F/Gas 5. 2. Grease and line a 20cm/8in springform cake tin. 3. Whisk the egg whites with the salt until they stand in soft peaks. Whisking constantly, add the sugar a little at a time. Continue whisking until the mixture is firm, shiny and very thick. 4. Fold in the ground almonds, orange zest and the liqueur, if using, with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top. 5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. 6. Allow to stand in the tin for 10 minutes, then loosen, turn out and leave to cool on a wire rack.