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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 6 servings |
||
| Calories 376 | ||
| Calories from Fat 171 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.0g | 29% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 46mg | 1% | |
| Potassium 318mg | 9% | |
| Total Carbohydrate 45.1g | 15% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 39.5g | ||
| Protein 11.0g | 21% | |
Ingredients
- 225 g ground almonds
- 225 g caster sugar
- 5 egg whites
Directions
1
Mix together the ground almonds and the caster sugar until quite smooth (best in a processor). Whip the egg whites to stiff peak, scatter over the nuts and sugar mixture then very carefully fold together. Pile into an 20 cm/ 8" diameter tin lined with silicon paper and bake for approximately 40 minutes in a preheated oven at 180° C/ 350° F/ Gas Mark 4, until golden brown and set. Place the tin on a rack until the cake has cooled, then turn out carefully.
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- Course > Desserts > Cakes
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