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The benefaction by which Thomas Guy founded the well-kn...There are two theories that surround the name of these delightful moist almond cakes. Some say it comes from the fact that they were popular in the financial area surrounding Paris’s La Bourse du Commerce (Stock Exchange); others believe it is because they are baked in a rectangular mould which resembles a bar of gold. Store in an airtight container and enjoy within three days.
Preheat the oven to 190°C/375°F/gas mark 5. Grease and base-line the moulds of a nine-hole friand tray with baking parchment.
Slice the vanilla pod in half lengthways. Use a knife or teaspoon to scrape along the pod to extract the vanilla seeds. Add them to the icing sugar.
In a large bowl, whisk the egg whites until frothy. Add the icing sugar mixture, flour, ground almonds and lemon zest and fold everything together gently.
Spoon into the prepared tray and push three or four blueberries into each cake. Bake for 20 minutes until golden and a skewer inserted into the sponge comes out clean.
Leave in the tray for 5 minutes then cool on a wire rack. Dust with icing sugar before serving.
Preheat the oven to 190°C/375°F/gas mark 5. Grease and base-line the moulds of a nine-hole friand tray with baking parchment.
Slice the vanilla pod in half lengthways. Use a knife or teaspoon to scrape along the pod to extract the vanilla seeds. Add them to the icing sugar.
In a large bowl, whisk the egg whites until frothy. Add the icing sugar mixture, flour, ground almonds and lemon zest and fold everything together gently.
Spoon into the prepared tray and push three or four blueberries into each cake. Bake for 20 minutes until golden and a skewer inserted into the sponge comes out clean.
Leave in the tray for 5 minutes then cool on a wire rack. Dust with icing sugar before serving.