1½ cups / 180g slivered almonds, toasted and cooled (or 1 cup almond meal)
2½ cup / 340g confectioners sugar
¾ cup / 90g cake flour
1 tsp / 3g kosher salt
8 egg whites
blood oranges for serving
Instructions
Preheat the oven to 325˚F and lightly grease and line a 9" cake or tart pan.
Brown the butter: in a small pot, set over med/high heat melt the butter and let it really bubble away until you start to see browned bits on the side of the pot. Let it go a bit further until it smells nutty and when you tip the pot its bottom is coated in browned bits as well. Let cool slightly.
Using a food processor or mortar and pestle, grind almonds into a course flour consistency.
Combine this with the rest of the dry ingredients in a large bowl.
Whisk in the egg whites, making sure all of the dry ingredients are absorbed.
Strain the browned butter and slowly add it to the bowl - slowly because it will slosh a bit and we don't want to waste any!
Pour batter into prepared pan and bake for 45-60 minutes, rotating the pan halfway.
Let cool and serve with fresh blood orange slices.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/toasted-meringue-almond-cake/