Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1.5 hours. reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150C). When cold cover with almond icing. Almond icing: Combine ingredients together with the rose water or almond essence. Allow almond icing to dry and harden then cover with sugar icing. Sugar icing: Lightly whisk the egg whites, gradually add sugar and cornflour to a thick consistency. Spread over cake and dry in a cool oven. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (4874g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6638 (47%)|
|Amt Per Serving||% DV|
|Total Fat 737.5g||983 %|
|Saturated Fat 336.4g||1682 %|
|Monounsaturated Fat 263.3g|
|Polyunsanturated Fat 75.6g|
|Cholesterol 5449mg||1677 %|
|Sodium 6196.9mg||214 %|
|Potassium 7574.2mg||199 %|
|Total Carbohydrate 1553.2g||457 %|
|Dietary Fiber 86.4g||346 %|
|Sugars, other 1466.7g|
|Protein 356.8g||510 %|
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Calories per serving: 14004
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