Almond cake

This is a Hugh Fearnley-Whittingstall recipe from the Guardian (here - scroll down).

My springform cake tin leaks, so I used an ordinary one; it is 22cms, rather than the 25cms Fearnley-Whittingstall asks for. The cake came loose very easily. But what you see here is upside down.

Two observations. Whisking the sugar and egg mixture is quite hard work: the mixture is stiff. Perhaps in part because I used a more narrow tin but also because cakes always seem to take longer than recipes suggest they should, this cake took about 55 minutes to set.

It was good, and stayed moist for several days. I think that it would have been even nicer had I used the zest from 2 lemons.