1. Pre-heat oven to 350 F (180 C). 2. Grease and flour an 8 inch (20 cm) springform cake tin. 3. Beat together the egg yolks and sugar until pale, thick and creamy. 4. Fold in the potato flour. Fold in the almonds, orange zest and juice. 5. Whisk the egg whites until stiff, then fold into the mixture. 6. Turn into the prepared tin. 7. Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack. 8. Dust with sifted icing sugar before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
