As it is pumpkin time of year I decided to add a little pumpkin spice, a mixture of cinnamon, nutmeg, cloves and allspice (found in the supermarket spices section) to an almond mixture. There is no flour or butter or oil in this recipe – the binding comes from eggs. I made these little cakes in a well-oiled, silicone muffin tray. If you don’t have one I would suggest using parchment muffin tray liners so the cakes don’t stick. Sprinkle with confectioner’s sugar when they are cool. Perfect for afternoon tea.
Pre-heat oven to 350 degrees F
Oil for greasing the muffin tray
8 oz. sugar
8 oz. ground almonds
1/2 tsp. pumpkin spice
Zest of 1/2 a lemon
5 eggs – lightly beaten
Place sugar, ground almonds, pumpkin spice and lemon zest in a large mixing bowl.
Slowly stir in the beaten eggs with a large spoon.
Ladle into the greased muffin tray.
Cook in oven for 30 minutes.
Place little cakes on a rack, let cool then sprinkle with confectioner’s sugar.
