My Dish recipes

Method

• Preheat oven to 180C/.Gas 4/350F
  
  Separate eggs, whites in one bowl, yolks in another. With a wooden spoon, beat yolks gradually adding 130g of the sugar, until pale and creamy.
  
  Fold in ground almonds, zest, juice and cinnamon to make a stiff paste.
  Using a whisk, beat the egg whites until soft peaks form, then gradually whisk in the remaining sugar.
  
  Keep whisking until mixture is glossy and peaks are stiff when you remove the whisk.
  Stir one third of the whisked whites into the almond mixture to loosen it slightly, then using a metal spoon, carefully fold in the remaining mixture in two batches. Be gentle.
  
  Grease a 17.5 cm round pie tine, then cut a piece of greaseproof paper to fit the bottom and put that in. Transfer the mixture to the tin.
  
  If using dark chocolate sprinkle 2 squares of grated Green and Black Maya Gold chocolate into the mix when you've poured half in to stop it sinking to the bottom.
  
  Place on the middle shelf bake in the preheated oven for 35 minutes. (We've done it in less - about 25mins in an electric fan oven).
  
  This can be made wit blueberries stirred in instead of chocolate or is delicious without any of these additons and a dollop of fruit compote. It never lasts long once cooled so very happy eating...