Serves 6

Our Swiss chef Ralph Schelling has whipped up a light, fluffy cake with a subtle hint of orange. For an especially rich flavour, substitute the butter with some silky Fontclara olive oil from Girona.

Ingredients
250g ground almonds
4 medium-sized eggs
120g cane sugar
90g melted butter
1 large orange, juice and zest
½ tsp baking powder

Method
1.
Preheat the oven to 175C.

2.
Grease a small springform pan with a diameter of about 20cm and sprinkle with two tablespoons of ground almonds. Separate the egg yolks and white. Beat 100g of the sugar with the yolks until frothy. Beat the whites with the remaining sugar until stiff.

3.
Stir the melted butter, orange zest and juice into the yolk mixture. Mix the rest of the almonds with the baking powder and stir in carefully. Then fold in the beaten egg whites.

4.
Pour the batter into the prepared tin and smooth out. Bake the cake for about 40 minutes, covering with aluminium foil halfway through if necessary to prevent it from getting too dark.

5.
Dust the finished cake with powdered sugar if desired.
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