This is quite plain cake and also gluten and diary free. To taste , it is meltingly damp and fragrant redolent of marzipan, not suprising, since it is made with ground almonds.
Here is step by step how to make almond and cinnamon cake. I do make it all the year around and it is wonderful in summer with fresh , sharp raspberries or plums.
Almond and Cinnamon cake
100 gr flaked almonds
150 gr ground almonds
150 gr caster sugar
8 egg whites
1 glass olive oil, few drops almond essence, 1 teaspoon ground cinnamon, 1 teaspoon baking powder.
zest of 1 clementine or 1 orange
1 x 22 cm – 23 cm springform cake tin
whisk the egg whites until they are opaque and start to hold their shape
then add the sugar and whick until it’s all incorporated and mixture is thick and shiny then add orange zest and almond essence and mix well.
then whisk in the oil and the ground almonds
Pour the well incorporated mixture into the prepared tin,
then mix together the flaked almonds and cinnamon and sprinkle them over the top of the cake
Bake for 35-40 minutes in preheated oven 180 C / gas mark 4
Almond and Cinnamon Cake