Lemon cake with almonds

Lemon cake with almonds

Tags: Vegetarian Cakes | Cookies
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Juicy lemon and bittersweet almond - just a few of the ingredients that make this cake so unique.

Ingredients

75 g
150 g
sugar
60 g
ground almonds
3
eggs
50 g
butter
100 g
crème fraîche
1
organic lemon
½ package
baking powder
1/4 tsp
salt
a little bit of
icing sugar
10 g
butter
a little bit of
icing sugar

Preparation

  • 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.

At a glance

Preparation time
20 min
Cooking / Baking time
40 min - 50 min
Temperature
180°C
Difficulty
medium
Servings
6

Nutritional information

per 100g
protein 6g
fat 19g
carbs 42g
kcal 357
kj 1502
Products in this recipe