Rich and moist, Robin’s Cake is delicious served hot or cold. If you prefer a not-so-sweet cake, the syrup may be omitted.
2 teaspoons vegetable oil
4 oz. castor sugar
1 oz. flour
3 oz. sultanas or seedless raisins
2 oz. – cup ground almonds
2 oz. – cup walnuts, ground
1 teaspoon ground allspice
½ teaspoon ground cinnamon finely grated rind of
6 eggs, separated
2 oz. castor sugar
4 fl. oz. water
3 drops lemon essence
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
Using the oil, grease a 3-pint ovenproof ring mould. Place the mould upside-down on kitchen paper towels to drain away any excess oil.
In a large mixing bowl, mix together the sugar, flour, sultanas or seedless raisins, almonds, walnuts, allspice, cin-namon and lemon rind. With a wooden spoon, beat in the egg yolks, one at a time, and continue beating until all the ingredients are thoroughly blended. Set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. Using a metal spoon, fold the egg whites into the cake batter. Turn the mixture into the prepared ring mould and place the mould in the oven. Bake for 40 to 50 minutes or until a skewer inserted into the cake comes out clean.
Meanwhile, make the syrup. In a small saucepan, dissolve the sugar in the water and lemon essence over moderate heat, stirring constantly. Bring the mixture to the boil, reduce the heat to low and cook for a further 3 minutes. Remove the pan from the heat. Keep warm.
Remove the ring mould from the oven and allow to cool for 5 minutes. Run a sharp knife around the edge of the mould.
Invert a heatproof plate over the mould, and reverse the two. The cake should slide out easily.
Pour the syrup carefully over the cake. Return the cake to the oven and continue baking for 5 minutes. Remove the cake from the oven and serve immediately or allow to cool completely before serving.