Ingredients:to make a rich yellow 1 lb cake
4 oz / 100g ground almonds
4 oz / 100g sugar
2 whole eggs
6 egg yolks
4 oz / 100g
One small glass liqueur ( Benedictine, cherry, apricot etc )
Keep the mixture cool.
Beat together the ground almonds and sugar.
Then beat in the egg yolks one at a time.
Then beat in the whole eggs one at a time.
Mix in one tablespoon of liqueur.
In a separate bowl sieve together the flours.
Fold the flour gently into the mixture a little at a time.
Spoon the mixture gently into an 8 inch / 20cm cake tin lined withnon-stick baking parchment.
gas mark 4 350°F 180°C
Bake for 45 minutes to 1 hour
Let the cake cool for 10 minutes before turning out onto a wiretray.
Pour the remaining liqueur on top of the cakes and then cover withapricot jam.
Use the egg whites to make meringues.
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