1/3 cup (75 g) butter or block margarine
1/3 cup (65 g) caster sugar (superfine granulated)
fat for greasing
3 eggs
1 1/4 cups (150 g) 5 oz ground almonds
3 tbsp single cream
1/3 cup (65 g) caster sugar (superfine granulated)
fat for greasing
3 eggs
1 1/4 cups (150 g) 5 oz ground almonds
3 tbsp single cream
method
1. Grease 8 dariole moulds.
2. Cream together the fat and sugar.
3. Separate the eggs and beat the yolks into the creamed mixture.
4. Stir in the ground almonds and cream.
5. Whisk the egg whites until as stiff as the main mixture, and fold them in lightly.
6. Three quarters fill the moulds; cover with greased paper or foil, and steam for 45-60 minutes until firm to the touch.
7. Leave in the moulds for a few minutes, then turn out.
8. Serve with warmed apricot or strawberry jam.
2. Cream together the fat and sugar.
3. Separate the eggs and beat the yolks into the creamed mixture.
4. Stir in the ground almonds and cream.
5. Whisk the egg whites until as stiff as the main mixture, and fold them in lightly.
6. Three quarters fill the moulds; cover with greased paper or foil, and steam for 45-60 minutes until firm to the touch.
7. Leave in the moulds for a few minutes, then turn out.
8. Serve with warmed apricot or strawberry jam.
serving amount
serves 4 - 8
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