Loading page
35 min
Amandin Almond Cake
Almond and lemon cake folded with whipped egg whites, with an optional lemon glaze.
- Cook
- 35 min
- Temperature
- 160 °C
Equipment
- 1 cake pan
Preparation
- Preheat the oven to 160 °C.
- Separate the egg whites from the yolks.
For this step
- 4eggs
- Add the sugar to the yolks, then the almond flour, then the juice of 1/2 lemon and the zest.
For this step
- 200 gground almonds
- 1/2lemon
- 200 gsugar
- Whip the egg whites and gently fold them into the almond mixture.
For this step
- 4eggs
- 200 gground almonds
Baking
- Bake for 35 min at 160 °C.
Optional Glaze
- Mix a little lemon juice with icing sugar and spread over the cooled cake.
For this step
- 1/2lemon
- icing sugar
Comments
Comments
Share your result, a tip, or a memory inspired by this recipe.