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Lemon almond cake

updated

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Ingredients for 1 servings:

  • 300 g spelt flour
  • 1 packet of baking powder
  • 150 g sugar
  • 100 g margarine
  • 100 g almond butter, white (homemade)
  • 3 m.-sized eggs
  • 1 pinch of salt
  • 2 large lemons, juice and zest
  • e.g. milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple sponge cake – lemony and fluffy

First, preheat the oven to 190 degrees Celsius (top/bottom heat). Whisk together the margarine, almond butter, sugar, a pinch of salt, and the eggs. Then, combine the flour with the baking powder and add to the egg mixture a spoonful at a time. If the batter is a bit too stiff, add a little milk. Also, add the lemon juice and grated zest to the mixture. Pour the batter into the desired dish and bake on the middle rack for about 30 minutes. Please note that the baking time may vary slightly depending on the oven. Enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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