And we made matching macarons as favours for all the guests noting for kids' allergies that macarons do contain almonds. Funnily enough, I have had several clients tell me that their kids have tried these and they don't have a reaction to them. Makes you wonder if it is a nut allergy or something else?

I really do like making macarons but the failure rate is disheartening sometimes. 

Red = Trouble!

The brief was almond sponge. Some days I am good at following instructions. Other days, I like to do things my own way (which is a skewed way of following said instruction). This is a cake where we sort of met halfway.

I took the basic Japonaise cake - layers of almond meringue sandwiches between rich coffee buttercream and added two super moist layers of almond sponge cake. The result?

This amazingly tall, straight, delicious looking simplistic cake that was SO good. More than one person had a second slice.

I'm going to have to make this one again. Yeah, it's a bit time consuming (it would be a lot quicker if I had 6 racks in my oven!) but the result is just so worth it. 

And the symmetry on the inside... perfection. *cries*

I have to give a 10/10 to the cake cutter. The precision, effort and patience truly deserves an award. 

Beware: this is a rich cake. A cup of black tea or coffee would be perfect with a small slice of cake for tea.

Yield 1 x 10-inch

Ingredients:

3/4 C flour
3 T cornflour
3 t baking powder
1/2 C icing sugar
1/4 C oil
1/4 C water
2 T orange juice
4 eggs, separated
zest of 1 orange
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line a 10-inch tin with baking paper.
2. Sift flour, cornflour, icing sugar, baking powder and salt at least 3 times until light and airy.
3. Combine oil, water, juice and yolks in a clean bowl. Slowly sift in dry ingredients and mix until just combined.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into yolk mixture until just combined.
6. Pour mixture into prepared cake tin and bake for 30-40 minutes or until golden brown. Cake should be done when it springs back lightly when touched.
7. Allow to cook in tin for 10 minutes before transferring to a wire rack.
8. When cooled completely, cut into 3 layers.

Filling:
600 mL thickened
1/2 C ground almonds
1/4 C icing sugar

Method
1. Whip cream and sugar.
2. Fold in almonds.
3. Spread on layers to sandwich cake together.
4. Dress cake as desired.*

*A dark chocolate ganache topping compliments the orange flavours perfectly.

Yield 1 x 10 inch flan

Ingredients:
Pastry-
2 C flour
1 C icing sugar
100 g butter, softened
1 egg
Filling-
160 g almond meal
1 1/2 C sugar
100 g butter, softened
4 eggs
750 g canned peaches, sliced to wedges

Method:
1. Knead pastry ingredients into dough and wrap in cling wrap. Chill for 30 minutes.
2. Place almonds in a food processor and mix to a fine meal. Add the flour, sugar, butter and eggs and process until creamy. Chill until ready to use.
3. Roll out pastry dough on a lightly floured surface until about 1 cm thick or enough to cover 10-inch flan tray.
4. Preheat oven to 160 degrees.
5. Place frangipane in the tart shell.
6. Cover with sliced peaches and sprinkle with extra sugar.
7. Bake for approx 60 minutes and allow to cool slightly before serving.