Almond and lemon cake

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 1 Organic Lemon
  • 200 g soft butter
  • 200 g Sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 120 g Flour
  • 1/2 package Baking Powder
  • 200 g ground almonds with skin
  • 200 g Whipped cream
  • 1 TABLESPOON liquid honey
  • 1 TEASPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash lemon hot, rub dry. Finely grate the peel. Halve lemon and squeeze juice. Whisk butter, sugar and 1 pinch of salt with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other.

  2. 2

    Mix flour, baking powder and almonds. Add lemon juice and zest to the butter-sugar-egg mixture and mix to a smooth dough.

  3. 3

    Thoroughly grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Pour in the dough and smooth it down. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  4. 4

    manufacturer) bake for about 40 minutes. Leave to cool in the mould for approx. 15 minutes. Loosen the edge of the springform pan and carefully turn it over onto a cake rack. Let it cool down.

  5. 5

    Pour the cream and honey into a tall mixing bowl and whip until creamy with the whisks of the hand mixer. Arrange the cake on a plate and dust with icing sugar. Add the cream.

Nutrition Facts

KCAL
300 kcal
CARBS
20 g
FATS
22 g
PROTEINS
5 g