Centre Travel

5 cm piece of cinnamon stick 6 whole cloves 4 cardamon pods 1 finger mace 115g blanched almonds, finely chopped 60g candied lemon peel, finely diced, or chopped mixed peel grated rind of 1/2 lemon 2 large eggs 115g caster sugar a few drops vanilla essence 150g plain flour 1/2 teaspoon baking powder rice paper Preheat oven 1890C (350F Gas Mark 4) Grind cinnamon, cloves, the black seeds from thew cardamon pods and the mace until fine. Turn the powder into a bowl and stir in the almonds, candied peel and lemon rind. Whisk the eggs with the sugar until foamy and the whisk leaves a trail across the surface of the mixture. Sieve the flour with the baking powder, and fold it into the egg mixture with the vanilla essence and the spice mixture. Place a sheet of rice paper on each of three baking trays. Space level dessertspoons of the mixture, eight on each tray. Bake in the centre of oven for 15-20 minutes until golden. Leave to cool Makes about 24