Radicchio almond cake with mango sauce

Ingredients for 1 servings:

• 300 g radicchio
• 3 egg yolks
• 3 egg whites
• 200 g raw cane sugar
• 200 g almonds
• 80 g spelt flour, 630
• 1 pinch of salt
• 1 kg mango(s) or other fruits
• 100 g raw cane sugar, if necessary

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Macaroon flavor

Clean the radicchio, dry it, and chop it very finely. Grate or grind the almonds. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks and sugar until frothy, add the radicchio and almonds, and season with salt. Add the flour and fold in the egg whites. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) (electric oven). Fill a small, greased springform pan (e.g., square 23×23 cm) with the batter. Bake the cake for about 30-40 minutes. Use a wooden skewer or toothpick to check if any batter sticks to the wood. The cake will be slightly crispy on top and soft on the inside—like macaroons. For the fruit sauce, puree the mango puree from fresh fruit, sweeten if desired, and serve with the side dish.