Flourless Almond and Porto Cake

Method7 steps

1. 1

   Step 1: Grease a round 9–10-inch springform pan with the extra butter and line its base with parchment paper.

   Uses Extra butter for greasing the cake pan

2. 2

   Step 2: Preheat the oven to 350°F with a rack in the middle.

3. 3

   Step 3: Pulse all the slivered almonds (2 cups) and sugar (¾ cup) in a food processor until finely ground. Add all four eggs, the vanilla (1 tbsp), softened cake butter (½ cup) and the measured tablespoon of port if using it. Process until smooth and thoroughly combined; the batter will be fairly thin.

   Uses ¾ cup sugar · 2 cups slivered almonds for the cake · 4 eggs · 1 tbsp vanilla extract · ½ cup butter, softened at room temperature, for the cake · 1 tbsp port wine, optional

4. 4

   Step 4: Pour all the batter into the prepared pan. Bake on the middle rack at 350°F for about 30 minutes, then check: the top should be golden, the cake springy and a toothpick inserted into its centre should come out clean. Continue baking as needed to reach those endpoints.

   Check the almond cake bake · 30 minUses All the prepared almond cake batter · The prepared greased and lined pan

5. 5

   Step 5: Let the baked cake cool in its pan for 10–15 minutes, checking from 10 minutes that it is firm enough to unmould. Release the springform. Turn the cake onto a platter, remove the parchment, then turn it onto a second platter so its top faces up.

   Cool before unmoulding the almond cake · 10 minUses All the baked cake in its pan

6. 6

   Step 6: Mix all the apricot marmalade (¼ cup) and lime juice (1 tbsp) in a small saucepan. Heat over medium heat and simmer for about 2 minutes, stirring until the marmalade melts into a brushable glaze.

   Warm the apricot-lime glaze · 2 minUses ¼ cup apricot marmalade · 1 tbsp freshly squeezed lime juice

7. 7

   Step 7: Brush the warm glaze over a band about 1–2 inches wide around the outside of the cake top. Sprinkle all the ready lightly toasted sliced almonds (¼ cup) over the glazed band. Slice into 12–15 portions and serve with the optional ready whipped cream, if desired.

   Uses The prepared unmoulded cake · Glaze to brush the outer 1–2-inch band on the cake top · ¼ cup ready lightly toasted sliced almonds · Optional ready whipped cream for serving