Flourless almond cake

GILL MELLER’S FLOURLESS ALMOND CAKE

A showstopping cake with a fairly unusual spice – coriander! Yes, it sounds strange, but it works incredibly well here and has a particular affinity with the orange and honey.

Gill uses ground almonds and polenta – instead of flour – which makes this cake gluten free. The polenta gives it an interesting texture and the ground almonds keep it nice and moist.

INGREDIENTS

200g unsalted organic butter, softened

225g caster sugar

225g ground almonds

3 large Stonegate Estate eggs

Finely grated zest and juice of 1 large organic orange

1 tbls of toasted coarsely crushed coriander seed

125g fine polenta

1 tsp baking powder

A good pinch of sea salt

75g of British honey

METHOD

  1. Preheat oven to 150ºc fan
  1. Grease and line a 23cm spring form cake tin.
  1. Beat the soft butter, caster sugar, half the crushed coriander and the orange zest until pale and light. You can do this by hand, but it’s somewhat easier in a stand mixer or with an electric whisk.
  1. Beat in the eggs one at a time. Once the eggs are in continue to mix for 2-3 minutes.
  1. Combine the ground almonds with the fine polenta, baking powder and salt and fold this mixture into the creamed butter and sugar nice and gently.
  1. Spoon the batter into the prepared tin and level it off roughly. Scatter over the remaining crushed coriander seed and bake, in the preheated oven, for 45-50 mins or until set.
  1. While the cake is still hot, Place the juice from the orange and the honey in a small pan, pop it on the heat and reduce by half. Prick its surface of the cake with a toothpick or small skewer, then trickle over the syrup. Let it soak into the cake as it cools.
  1. This cake will keep for several days in a tin.
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