THIS week’s recipe is for a dessert frequently on our menu. And it sells like hot cakes but can be served cold as well.

Ridiculously easy to make, it’s a light, moist, flourless cake and so is useful as part of a glutenfree diet.

Make sure that when whipping the egg whites, the bowl and whisk are scrupulously clean. Any hint of grease can make the job much harder.

Ingredients:

Serves four

200ml double cream

150g caster sugar

115g ground almonds

Three eggs – separated

Zest of 1½ oranges

Method:

Pre-heat the oven to 180°C (gas mark 4) Whip the cream with 30g of the sugar until firm and then place in the fridge. Mix together the ground almonds, remaining caster sugar, egg yolks and orange zest.

Whisk the egg in a separate bowl and then, using a metal spoon, fold them into the almond mixture. Spoon into a buttered cake tin and bake in the oven for 40 minutes or until golden and firm.