Spinach and almond cake - The Jewish Chronicle
This is my adaptation of a wonderful old recipe from Florence’s Jewish community. I add more egg whites than is recommended in the original to make it a little
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Ingredients
- 500g fresh spinach leaves
- 4 eggs, separated
- 150g white caster sugar
- 200g ground blanched almonds
- Pinch of nutmeg
- Pinch of salt
- Butter/margarine for greasing
- Flaked almonds to decorate
- Icing sugar (optional)
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