This light-in-texture cake is rich in almonds and made without wheat flour and accented with three types of ground spice — cinnamon, nutmeg and ginger.
If you need a summer dessert that’s wheat-flour free, making something rich in almonds and spice is a sweet option, what I did in today’s recipe for almond spice cake.
With regard to locally made ice cream, establishments in great Victoria selling it include 49 Below Craft Ice Cream, Parachute Ice Cream and Cold Comfort Ice Cream. Vanilla or berry-flavoured ice cream are types that will work well with the cake, but you can choose any other type if you think it will work well with the tastes of almonds and spice.
Cut a nine-inch circle of parchment paper and set it in the bottom of a nine-inch spring-form cake pan. Spray and lightly coat the paper and the sides of the pan with oil spray. Set the pan aside for now. Whip the egg whites on low speed until frothy. Increase the speed to medium and gradually add the remaining 1/4 cup of granulated sugar to the egg whites, whipping constantly, until all is incorporated. Scrape down the sides of the bowl, and then whip a few seconds more, until the egg whites form soft to medium peaks.
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