Go-with-anything cake from Good Things to Eat by Lucas Hollweg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on November 20, 2016

    Made this for a gluten-intolerant friend and she really loved it. While the end result is a really nice sticky, dense and sweet cake, the process of making it is quite strenuous. You first make a stiff paste by beating egg yolks with sugar and then folding in the ground almonds. You are then inctructed to fold the beaten egg whites into the very stiff paste with a metal spoon. There is no chance this can be done by hand. I had to use an electric whisk to be able to mix anything together. In the end it worked but in the process you lose all the air you have whisked in before.

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