Rose Prince's Baking Club: citrus-almond syrup cake 60g/2¼ oz butter, softened 300g/10½ oz whole almonds, or ground almonds 6 eggs, separated 350g/12 oz caster sugar 125g/4½ oz potato flour* Zest and juice from 2 oranges and 1 lemon A pinch of cream of tartar For the syrup Juice of 1 orange and 1 lemon 100g/3½ oz caster sugar To decorate Zest of 1 orange and 1 lemon mixed with 1 dessert spoon granulated sugar Potato flour is available from Italian food shops, or luigismailorder.com. This cake also works with cornflour or rice flour. Grease the tin with all the butter. As the cake bakes it will be absorbed into the cake and form a delicious crust. Preheat the oven to 180C/350F/gas 4. Put the almonds or ground almonds on a baking tray and bake until pale golden brown. Allow to cool then chop in a food processor (unless you are using ground almonds). Do not over-process the almonds. Whisk the egg yolks with 300g of the sugar until pale and creamy. Add the almonds and the potato flour and mix well. Add the orange zest and juice. You will have quite thick cake batter. In a separate bowl, whisk the egg whites until foamy then add the cream of tartar to "set" the foam so it breaks down less easily when added to the batter. Continue to whisk the whites until they are quite firm, then add the remaining 50g of the sugar. After a little more whisking the whites will become glossy. Fold them into the orange and egg mixture. Pour the mixture into the buttered tin and bake for 50-60 minutes, until the cake has shrunk from the side of the tin and feels springy when you press the surface with a finger. Unmould the cake and cool on a wire rack. While the cake bakes, make the syrup by boiling together the juice and sugar. Once the cake is cool, prick with a skewer and pour over the syrup. Once the syrup has been absorbed, scatter the sugar/zest mixture over the surface. This cake is lovely as a pudding, served with lightly whipped cream. Freezing - Victoria Mason has raised a point that is long outstanding. "While waiting for an overdue baby to arrive we are making your 'hit" chocolate cookies in order to keep busy as well as stock the tins in preparation for the hoards of visitors expected on our return from the hospital. We have been wondering if we could freeze the log of 'cookie dough" in the American style and then carve off lumps to bake as visitors arrive. Could you let us know if this is possible because it would make your fabulous recipe infinitely more versatile. The answer is yes. Though this recipe contains both butter and condensed milk, it can be frozen for up to two months. I would not leave it in there for any longer or the butter will begin to taste "ripe" and the texture of the biscuits become nasty. You can also freeze both short crust and rough puff pastry, but wrap them (and cookie dough) in greaseproof paper then cling film to prevent freezer "burn." Next week: Malt bread: you will need malt extract; strong white and wholemeal flour, yeast, milk, black treacle and sultanas. Rose Prince will be doing a bread workshop at the Real Bread Festival, Southbank Centre, London SE1, today 1pm-2.30pm. Tickets £20: realbreadfestival.com Amaretto, Apple Cake and Artichokes by Anna Del Conte is available to order from Telegraph Books at £12.99 + £1.35 p & p.