This delicious cake uses almond meal as a base.
280g blanched almonds
240g castor sugar
flour (for tin)
1. Toss the almonds in a little melted butter and arrange in one a layer on a baking tray.
2. Bake almonds at 180C until they just start to colour.
3. In your chosen weapon (ie: Thermomix or processor) blend, blitz grind the almonds. It doesn't matter if they look uneven.
4. In a separate mixer, add eggs and sugar, beat this on high until you have a thick foam that won't fall off the beaters, 10-15 minutes (similar to how you'd go about making a sponge). The fresher the eggs, the better this step will work. If you use a hand blender, set the bowl over simmering water as this helps the process. If you have a Thermomix, this is dead easy, 7 minutes, 37C on speed 3.
5. Mix or fold in the ground almonds and pour into bundt tin (or a normal cake tin) which is buttered and floured.
6. Bake at 150C for 55-65 minutes until the cake is set (use a skewer to check).
7. Cool in tin and then up-end. Dust with icing sugar and serve with raspberry conserve and good cream.