Lemon cake with almonds

Lemon cake with almonds


Juicy lemon and bittersweet almond - just a few of the ingredients that make this cake so unique.


For the dough:
75 g Mix C - Mix Pâtisserie
150 g sugar
60 g ground almonds
3 eggs
50 g melted butter
100 g crème fraîche
1 organic lemon
1/2 package baking powder
1/4 tsp salt
a little bit of icing sugar


  • Preheat oven to 180° C. Grease a baking tray of 24 cm in diameter. In the oven, in a suitable bowl, melt 50 g of butter. Take it out of the oven and let it cool.
  • Mix flour, baking powder and finely ground almonds. If necessary, add a bit of salt. Grate the lemon zest over the mixture or use the essential lemon oil.
  • Break the eggs into a bowl, add sugar and beat with a mixer until the mixture is white and creamy, three times the size of the original compound.
  • Pour all the melted butter into the bowl, then stir in the crème fraîche. Slowly add the almond mixture without kneading too much.
  • Pour into the mould and bake for 45 minutes. Remove from the mould and let cool. Sprinkle with powdered sugar and serve accompanied by a salad of peaches and melon.
  • like
  • save