- TV & Video
- Renovation & Decorating
- How To
- Be Healthy
- home beautiful
n Per serve: 2538kJ; protein 12g; total fat 34g (sat. fat 4g); carbs 102g; sodium 48mg; GI estimate low (does not include ‘to serve’ item
1 Preheat oven to 160°C. Grease a 22cm round springform tin with melted butter, then line with baking paper. Put egg yolks and sugar in a large bowl and beat, using an electric mixer, until thick and creamy. Add maple syrup and beat until combined. Add almond meal and flour and gently fold in using a metal spoon, until combined.
2 Put eggwhites and salt in a separate bowl and beat until soft peaks form. Add ½ the eggwhites to egg yolk mixture and gently combine. Add remaining eggwhites and stir to combine. Spoon into prepared tin. Sprinkle nuts onto cake, pressing gently into surface.
3 Bake for 30 minutes. Cover loosely with foil. Bake for a further 15 minutes or until cooked when tested with a skewer. Stand tin on a wire rack for 10 minutes, before turning out to cool completely.
4 Arrange cachous on top of cake. Serve drizzled with extra maple syrup.
Salty, sweet and so good, this salad stack has it...
Light as a feather with a delicate citrus zing...