Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
Throughout lockdown, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.
Sugared Almonds, Crystalised Fruits, Dates, Figs and Spices are the delicious foods that we associate with the end of year culinary preparations for our respected festivities.
Historically these ingredients were considered treats as they weren’t so readily available as they are today. Aroma is the powerful sense that stimulates the memory in our brain instantly bringing back recollections that in most cases are good at creating the desire for certain foods! The smell of sugar and spice is very evocative and is one such example.
This week’s recipe is a gluten free almond cake.
The recipe I have this week is one I promised a reader; Paradise’s very versatile recipe for Almond Cake. At Paradise we love versatility with food because we are on a constant voyage of discovery so far as flavours are concerned. This recipe has a large proportion of sugar in it and gluten free flour making it a good cake for keeping and for anyone eating a Gluten Free diet.
Frances’ gluten free almond cake
It is delicious served with crystalised fruits, sugared almonds, dates and figs and spices of your choice. I prefer a little grated nutmeg, complimenting the fruits. A glass of Harrogate Tipple Christmas Gin with a little tonic is a good accompaniment!
For the recipe you need:
- 125g Ground Almonds
- 225g Castor Sugar
- 150g Butter
- 4 Whole Eggs
- 1 Tsp Almond Extract or Essence
- 75g Gluten Free Flour
- 1 Tsp Baking powder
The almond cake ingredients
Method:
Line a loose bottomed cake tin with silicone paper.
Pre heat the oven to 180c or Gas 4.
Put all the ingredients together in to a food processor and give a good whizz round and pour it into the cake tin.
Place in the centre of the oven for 40 minutes until it is firm.
Remove from oven and cool on a wire rack.
When cooled remove from the cake tin and cover with a flavoured frosting of your choice, sugared almonds and crystalised fruits.
Frosting Recipe:
- Mix together equal quantities of butter and icing sugar and the grated zest and juice of 1 lime.
- Grated Nutmeg
- A Splash of Gin if desired!
This is a great alternative celebration cake which is light and easy.
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