Denise says:
Chocolate and almonds are very popular ingredients for Pesach – in fact this cake is made up from store cupboard ingredients. It’s quick to prepare and is ideal for either a tea or a dessert served with ice cream.
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves: 10
Ingredients:
200g sliced almonds – toasted150g almond macaroons or other Pesach biscuits
100g Plain dark chocolate
1 teaspoon almond essence
200g Margarine
180g Caster sugar
5 eggs – separated
2 tablespoons caster sugar
150g Cake Meal
For Garnish
Icing sugar
Raspberries
Mint leaves
Method
1)Pre-heat the oven to 180ºC/350ºF/ Gas mark 4.2)Line a 10 inch loose-bottom cake tin with parchment paper greased with margarine and cake meal. Shake out any excess cake meal.
3)Put the macaroons in a food process and whiz together to form crumbs. Reserve 3 tablespoons and set aside for the topping.
4)Melt the chocolate with 1 tablespoon water in a bowl over a pan of simmering water.
5)Cream the margarine with the caster sugar and almond essence. Add the yolks one at a time followed by the cake meal and macaroon crumbs.
6)Stir in the chocolate and toasted almonds.
7)Whisk the egg whites until stiff but not dry. Add the 2 tablespoons caster sugar and whisk again.
8)Fold into the chocolate mixture with one tablespoon of egg whites. Fold in the remaining whites.
9)Spoon into the prepared cake tin. Sprinkle with the reserved crushed macaroons.
10)Bake in the pre-heated oven for approximately 40 minutes or until a skewer pierced into the centre comes out clean.
11)Allow the cake to cool for 10 minutes. Invert onto a serving plate and remove the parchment paper.
To serve the stylish way: Dust with icing sugar and garnish with raspberries and mint leaves.