Instructions: Liqueur Cake : Glutenfree

Instructions:

Keep the mixture cool.

Beat together the ground almonds and sugar.

Then beat in the egg yolks one at a time.

Then beat in the whole eggs one at a time.

Mix in one tablespoon of liqueur.

In a separate bowl sieve together the flours.

Fold the flour gently into the mixture a little at a time.

Spoon the mixture gently into an 8 inch / 20cm cake tin lined withnon-stick baking parchment.

Cooking:

Preheated oven

gas mark 4 350°F 180°C

Bake for 45 minutes to 1 hour

Let the cake cool for 10 minutes before turning out onto a wiretray.

Pour the remaining liqueur on top of the cakes and then cover withapricot jam.

Use the egg whites to make meringues.