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
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 0
Metric
U.S.
- 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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