1/2 lb whole almonds, blanched. 6 large eggs. 1 and 1/4 cups of caster sugar. Grated zest of 1 orange. Grated zest of 1 lemon. 4 drops of almond extract . Icing sugar for dusting.
1 finely grind the almonds in a food processor. 2 With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. 3 Beat in the zest's and almond extract, add the ground almonds and mix well. 4 With clean beaters, beat the egg whites in a large bowl until stiff peaks form, fold into the egg and almond mixture, the almond mix will be very stiff so you need to turn over quite a bit into the egg whites. 5 Grease an 11 ins spring form tin, non stick if possible,line base with butter and dust in flour, pour in the cake batter, and bake in a preheated oven 180C/350F/gas mark 4 for 40 minutes, or until it feels firm to the touch, let it cool before turning out. 6 Just before serving, dust the cake with icing sugar and if you want cut out a St James cross and place in the middle of the cake, then remove the cut out.