Cinnamon Almond Cake & Yoghurt Sorbet

by Felix Lim @ 13 Dec 2013

45g cake flour
5g salt
3g ground cinnamon
100g almond paste
100g sugar
130g egg whites
100ml beurre noisette
Yoghurt sorbet and lime gelée, for serving
Cherry reduction, for coating

• Sift the cake flour, salt and ground cinnamon into a mixing bowl and set aside. Whisk the almond paste and sugar until light and fluffy in a mixing bowl. Gradually add in the egg whites and whisk well. Fold in the flour mixture. Add in the beurre noisette and pour the batter into a parchment paper- lined cake mould. Bake the batter in a preheated oven at 170°C until golden browned, for about 20 minutes. Remove from the cinnamon almond cake from oven and set aside to cool. Once cooled, serve with the yoghurt sorbet and lime gelée. Coat with the cherry reduction. Serves 4.

Cinnamon Almond Cake & Yoghurt Sorbet

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