Almond Cake
This almond cake is so easy to make that you will wonder why you haven’t been baking this every day! It’s light, cheap and spongy.
Once you have baked the cake you can store it in the fridge for 2/3 days and outside for 1 day.
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
Ingredients Cake(for a 22 cm mold)
Peeled grinded Almonds - 230 gr - GET HERE
Sugar - 230 gr
Eggs - 4 Large (room temperature)
Salt - A pinch
Cinnamon - 2 Tbs
Grated lemon Peel
Sugar glaze - to decorate
Butter - to grease the mold
How to:
Preheat the oven at 180ºC
Mix the grinded almonds and the sugar in a bowl and add a pinch of salt.
Add an egg at a time and mix with the help of an electric mixer until each one is fully incorporated. Repeat this action with the 4 eggs.
Incorporate the grated lemon peel and 2 tablespoons of cinnamon and mix again.
We will use a detachable round baking tray of approx 22cm. Make sure you grease it with butter and a little flour to easily remove the cake after baking it.
Bake for 30min approx. To check if the cake is ready you can use a toothpick or a sharp knife, prick the cake, it should come out clean.
Let it rest for 10min
Remove the cake from the detachable part of the mold and cover the cake with the glazed sugar. Enjoy :)