in Italy

Lemon Almond Cake

updated

Spread the love

Ingredients for 1 servings:

  • 4 eggs
  • 2 lemons, untreated
  • 200 g ground almonds
  • 100 g spelt flour (type 1050)
  • 180 g cane sugar
  • 50 ml lemon juice
  • 8 thin lemon slices
  • powdered sugar
  • Butter for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

lemony – sweet cake without butter

This recipe is sufficient for a 24 cm springform pan. Line the bottom of the pan with baking paper and grease the sides with butter. Grate the zest of two lemons and mix with the flour and almonds. In a bowl, beat the eggs and sugar with a hand mixer on high until thick and creamy. Stir in the flour mixture and lemon juice, pour into the pan and smooth the surface. Place the lemon slices around the edge of the cake. Bake at 170°C for approx. 30 minutes. Allow to cool and dust with powdered sugar. Tip: You can omit the lemon slices. If the cake is too dry, you can serve it with cream (e.g. soy cream, which can be whipped).

Facebook Comments

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.

Potato and mushroom casserole

Aromatic dumpling roll