Now here is our recipe for our moist ALMOND CAKE which is made with NO FAT, but lots of eggs, you will need a 23cm cake tin, lined with that great greaseproof paper. take 4 eggs and seperate into 2 bowls, 1/3 cup caster sugar, 1/2 tsp. vanilla essence, 1tsp grated orange rind plus another 1tsp for the sugar syrop, 1/3 cup fresh orange juice, 1/3 cup flaked almonds, 1/2 cup semolina. So now whisk the egg whites in the one bowl to a soft peak, then whisk the egg yolks with the sugar, vanilla essence, 1/2 the orange rind, orange juice, flaked almounds and semolina in the other bowl. then fold in the egg whites slowly to get an even consistancy. Pour mixture into the cake tin and sprinkle a few extra flaked almounds on top. Bake in the oven set at 200 cent./400 faren. for about 20 minutes, you can check the cake for firmness, it will have a wrinkled look, remove from oven, leave to rest for 10 minutes, meanwhile make the sugar syrop to drizzle on top by dissolving 1 cup white sugar with 1 cup of boiling water and stirr in the 1 tsp. grated orange rind. Now carefully tip out the cake into a lipped plate and slowly pour the syrop on top in small doses until it all gets soaked into the cake. This cake is best served on its own, but hey with a spalsh of cream, scoop of ice cream it will still taste wow!     

                             good eating Jane & Sam.