If there’s one thing we should all love about winter, it is the large variety of citrus fruits. Their prime harvest time is between late November and early March. My favourite citrus fruits to use in the kitchen are lemons and blood oranges. They give me that instant summer feeling, and add a lovely taste of sunshine to all of your dishes. I like adding them to savoury recipes as much as I like them in desserts.
Today’s treat is my super moist and fluffy lemon almond cake. I have to admit, it’s been ages since I’ve last made it so I was a little nervous if I still remembered the instructions my granddad gave me decades ago. When my grandma handed me his old cookbooks, I found a note with this very recipe but the ‘little extra’ was not written on it. I have a great memory, and I hope it stays this way for a while, because part of my recipes that are not yet on the blog, exist only in my head. All jokes aside, if all goes according to plan, the three remaining recipes will appear on the blog until the end of the year.
So back to the cake, this lemon almond cake is a perfect cake for your afternoon teas or coffee dates with friends. It is gluten and dairy free, but not vegan. So if you have people with dietary restrictions around you, you may still bake them a super delicious treat.
Why you’ll love this recipe?
Bright, citrusy flavour: The fresh lemon brings a tangy, zesty sweetness that makes this cake light and refreshing.
Rich and moist texture: Made with ground almonds instead of flour, this cake has a naturally moist, dense crumb that’s wonderfully satisfying.
Naturally gluten-free: With no flour, this cake is perfect for those who are gluten-sensitive or simply love almond-based desserts.
Elegant yet simple: Its rustic, golden appearance and vibrant lemon flavour make it an effortlessly beautiful dessert for any occasion.
Lemon Almond Cake
Ingredients
- 225 g sugar
- 225 g ground almonds
- 2 lemons zest from one, juice from the two
- 4 eggs
- 1 pinch salt
Instructions
- Preheat the oven to 180°
- Separate the egg whites from the yolks.
- In a bowl whisk together the sugar and egg yolks. Add the almond powder, lemon zest and juice. Beat the egg whites with a pinch of salt in a separate bowl until stiff, then fold them gently into the almond lemon mixture.
- Butter a springform tin, then add the batter.
- Bake for 45 minutes. When a toothpick comes out clean, the cake is ready.
- Leave to cool before unmoulding.
- Enjoy!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
