Lemon Almond Cake

1/2 pound or 1 3/4 cup blanched ground almonds or almond flour

1 1/4 cup superfine sugar

6 eggs, separated

zest of two lemons

1 teaspoon almond extract

Confectioners' sugar for dusting


Preheat oven to 350 degrees. Blend the sugar and egg yolks together until a pale yellow. Add lemon zest, almonds, and extract and mix well. Beat egg whites in a separate bowl until stiff peaks form. Fold in egg whites gradually to the egg almond mixture. Pour into a greased 9 inch springform pan. Bake 35-40 minutes until firm to touch and lightly golden brown. Remove outside ring and let it cool completely. Sprinkle with powdered sugar and serve with lemon syrup below if desired. 


Lemon Syrup


1 cup sugar

1/4 cup lemon juice

Zest of 1 lemon

1/4 cup water


Bring all ingredients to a boil. Turn off heat and let sit for 20 minutes to thicken. 


Adapted from Epicurious 

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