What my friends mean to me?

Today I pondered that question. How would we live without our good friends, they mean the world to me. They brighten my days and every now and then I get to help one of them out in some small way. This afternoon I caught one of my very dear friends just leaving after dropping off a surprise for me, very naughty of her! Alas I think she got the bigger surprise, the dog barked on her entering the yard and she dropped the plate with a gorgeous sugar dusted coconut cake onto the path with a crash. She was so worried the dog would eat the cake and swallow the broken glass she rushed to the corner shop to borrow a brush and dustpan to clear up the spill. I never did get to taste that cake but honestly it's the thought that is important to me. She was more worried about the broken dish of mine, but I am so glad it is finally gone, I was secretly hoping it might never return as it has been hanging around for so long and it was ugly!! Things happen for a reason I believe and the dish must of known it's days were numbered as I was returning from buying it's replacement this very afternoon.

Please dear friend don't fret, the dish is gone and good riddance to it, I am so glad you never hurt yourself. Now here for you is a recipe that I want to share. I made this cake on Sunday when two girlfriends came for tea and a chat, it is so delicious to share cake with good friends. Thank you for your kind words and your thoughtful gift, it is already beside my bed ready for night time jottings.

Flourless Almond Cake

4 eggs, separated

125g caster sugar

1 orange, zest

100g ground almonds

200ml fresh orange juice

50g caster sugar

1 tablespoon Cointreau (optional)

Preheat oven to 180 degrees C or

160 degrees C for fan-forced.

Grease and line a 20cm non-stick cake tin.

In a large bowl beat egg yolks and sugar until light and fluffy, mix in zest and almonds. Beat egg whites until soft peaks and fold into egg yolk mixture. Pour mixture into cake tin and bake in preheated oven for 45 minutes or until firm to touch.

To make syrup, place orange juice and sugar in a small saucepan. Stir until dissolves. Bring to a boil, reduce heat, simmer for 5 minutes. Add Cointreau. Pierce top of cake with a skewer (this allows syrup to seep in), pour syrup over. Stand for 30 minutes for the cake to absorb the syrup.

Serve with cream or icecream, chocolate gratings and enjoy with your good friends!