Lemon & Almond Cake
A community recipe by CommunityNot tested or verified by Nigella.com
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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.
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.
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