If you are after a cake recipe that looks and tastes amazing then this is just delicious. I think it would also be lovely with ripe fresh peaches or nectarines. My tips for the recipe are to cook it for five or ten minutes longer than the stated cooking time (mine was undercooked in the centre and you cannot tell until you have taken the cake out of the tins) and to make sure that you really push in the sliced almonds - otherwise many will fall off when you are assembling the cake. The cake mixture is very sticky and hard to work with - but is much easier to work with after it has been refrigerated.
Eaten on the day it is lovely and light; eaten the next day the meringue is chewier and like toffy - so still very delicious!
I was so happy - the cake looks just like the picture in the magazine!!
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