This cake is perfect by itself, but if you want to go right over the top, serve it with some really rich vanilla ice-cream. It's also a great way to use up leftover savoiardi biscuits if you've made a tiramisu.
185g ground almonds
230g caster sugar
125g savoiardi (ladyfinger) biscuits, roughly chopped
2 1/2 tsp baking powder
5 eggs, separated
1 large carrot, finely grated
1 tbsp Grand Marnier
zest of 1 orange, finely grated
200g macadamia nuts, lightly roasted and gently crushed
thickened cream, to serve
Lightly grease a 24cm-round springform cake tin and line the base and sides with baking paper.
Preheat the oven to 180°C.
Place the almonds and sugar in a food processor and process to form coarse crumbs. Transfer the crumb mixture to a large mixing bowl. Process the savoiardi biscuits and baking powder together until the biscuits are finely crushed, then combine them with the crumb mixture.
Lightly beat the egg yolks, and add to the crumb mixture with the carrot, Grand Marnier, orange zest and macadamia nuts. Mix until all the ingredients are moistened and well-combined.
Beat the egg whites until firm peaks form. Gently fold the egg whites into the cake mixture in three batches. Spoon the mixture into the prepared tin, spread cake batter and bake for about 40 minutes, or until cooked when tested with a skewer.
Transfer the cake to a wire rack to cool. Whip the cream and ice the top of the cake. Cut into wedges and serve.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.