A while ago, when I was browsing my blog’s catalog of sweet recipes, I made a promise to myself: to stop baking cookies. You only have to look along the list of cake recipes that happen to be there to understand – it’s indecent as there are so many!
Of course, after a few days, that promise was shattered by cravings for lemon cake. Because you’re not dreaming, I’ve never made lemon cake before, despite my unwavering love for it!
I wanted a cake that was very lemony but also had almonds in one form or another (or both, come on!). In the end, the result exceeded all my expectations and is therefore included here as another cake recipe! The texture is dense and very tasty. The taste is very lemony but not badly almond either, with the grainy side of the almond powder that pairs well with the lemon.
I’m like, it’s a cake that I intend to make at least as many times as the cakes on this blog 😉
*Ingredients :
*Ingredients :
°3 eggs
°40 grams of flour
°40 grams of crushed almonds
°80 grams of brown cane sugar
°60g of white almond puree
°1 teaspoon baking powder
°2 lemons (skin and juice)
* Methods :
Preheat the oven at 170 degrees Celsius. Separateed egg yolks from whites. Beat egg yolks with sugar until fluffy. Add the almond purée and lemon juice, whisking vigorously, then combine the flour, baking powder, almond powder, and lemon zest. Beat the egg whites until stiff and stir very gently into the mixture. Bake for about 25 minutes. Check for doneness with the tip of a knife. Allow to cool on a wire rack. This cake is delicious and served very cold.
++Note: use a mold that is not too large, max 20 cm in diameter.
Enjoy !