Dragon’s tail

Submitted by: Francesca

Servings: 6

Ingredients: 7 eggs,
100 g + 2 tblspn mild honey (acacia or sunflower),
1 lemon,
300 g almonds (peeled and minced),
vanilla seeds (from a vanilla bean) or cinnamon powder (1/4 tspn),
potato starch, salt,
a small jar of strawberry jam (made with organic fruit and grape juice),
food coloring

Instructions: For the sponge:
mix 6 egg yolks with 100 g of honey and the lemon grated zest;
firmly whip 6 egg whites with a pinch of salt;
gently mix everything and pour into a mold, preferably semi-cylindrical.
Bake for about 30 minutes at 320-340 F.
For the almond paste:
flavor the almonds with vanilla seeds or cinnamon powder,
mix with one egg white and two tablespoons of honey.
Sprinkle your hands with potato starch and mix well.
Roll out the dough, cut out circles with a cookie stamp.
Assembly:
overturn the sponge and cover it with strawberry jam.
Cut the pastry circles in two and apply them slightly overlapping.
Mix the food coloring with little honey and brush it on the cake.

Notes: Christmas cake inspired by Farmer Giles of Ham, a story by Tolkien.
It’s a sponge cake covered with jam and marzipan.
Please forgive my english! 🙂

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.