You can find the Almonds here LIST OF INGREDIENTS For the cake:

250g ground almonds

6 medium eggs

60 grams bread crumbs

100g caster sugar

1 teaspoon vanilla extract

2 teaspoons baking powder

1 tablespoon flower water

1 tablespoon brandy

For the syrup:

150g sugar

250ml of water

1.5 tablespoons lemon juice

For topping

50 grams coarsely ground almonds

METHOD Start by making the syrup. Put sugar, water and lemon juice into a saucepan and boil till reduced by half and you have a ‘syrup like’ consistency. Allow to cool completely.

Pre-heat over to 150c. Prepare a baking tray by greasing with butter and lining with greaseproof paper.

Grind the almonds quite finely but not powdery. No need to blanche.

Separate the egg whites & egg yolks. Beat the egg whites until they are firm, ie meringue like consistency.

In a separate bowl beat the egg yolks with the sugar till they turn creamy and pale yellow in colour. Stir in the baking powder, almonds, breadcrumbs, flower water, vanilla extract and brandy. Gently fold in the egg whites. Pour in the baking tray and bake for 40 minutes. Should be golden on top.

Whilst the cake is hot pour syrup evenly on top and then sprinkle with the almonds.

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