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Lemon & Almond Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe from the restaurant "Bye bye blues", located in Mondello, near Palermo, in Sicily

This is a recipe from the restaurant "Bye bye blues", located in Mondello, near Palermo, in Sicily

Ingredients

Serves: 0

Metric Cups
  • 200 grams sugar
  • 7 eggs (separated)
  • 100 grams lemon curd
  • 250 grams ground almonds
  • 8 grams baking powder
  • 1 pinch of salt
  • 7 ounces sugar
  • 7 eggs (separated)
  • 4 ounces lemon curd
  • 9 ounces almond meal
  • ounce baking powder
  • 1 pinch of salt

Method

Lemon & Almond Cake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180°
  • Beat the egg yolks and sugar until very pale and creamy. Add the lemon jam and the almond flour, mixing gently.
  • Whisk the egg whites with a pinch of salt until very stiff and delicately fold them into the cake batter.
  • Last add the baking powder. Put the mixture in a 25 cm springform tin and cook for 30 minutes.
  • You can serve it warm with aside some vanilla ice cream.
  • Preheat the oven to 180°
  • Beat the egg yolks and sugar until very pale and creamy. Add the lemon jam and the almond flour, mixing gently.
  • Whisk the egg whites with a pinch of salt until very stiff and delicately fold them into the cake batter.
  • Last add the baking powder. Put the mixture in a 25 cm springform tin and cook for 30 minutes.
  • You can serve it warm with aside some vanilla ice cream.
  • Tell us what you think