Almond and lemon cake

Name: Almond and lemon cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 Organic Lemon; 200 g soft butter; 200 g Sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 120 g Flour; 1/2 package Baking Powder; 200 g ground almonds with skin; 200 g Whipped cream; 1 TABLESPOON liquid honey; 1 TEASPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 Organic Lemon
200 g soft butter
200 g Sugar
7-10 Tbsp Salt
3 Eggs (size M)
120 g Flour
1/2 package Baking Powder
200 g ground almonds with skin
200 g Whipped cream
1 TABLESPOON liquid honey
1 TEASPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash lemon hot, rub dry. Finely grate the peel. Halve lemon and squeeze juice. Whisk butter, sugar and 1 pinch of salt with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other.
2
Mix flour, baking powder and almonds. Add lemon juice and zest to the butter-sugar-egg mixture and mix to a smooth dough.
3
Thoroughly grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Pour in the dough and smooth it down. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for about 40 minutes. Leave to cool in the mould for approx. 15 minutes. Loosen the edge of the springform pan and carefully turn it over onto a cake rack. Let it cool down.
5
Pour the cream and honey into a tall mixing bowl and whip until creamy with the whisks of the hand mixer. Arrange the cake on a plate and dust with icing sugar. Add the cream.