Almond and Lemon Cake

The almond and lemon cake is a delicate dessert that combines the fragrance of toasted almonds with the aromaticity of lemon. Here is the recipe:

Ingredients

• 200 g of almond flour
• 200 g of granulated sugar
• 100 g of soft butter
• 3 eggs
• Grated zest of 2 lemons (untreated)
• 1 tablespoon of lemon juice
• 100 g of all-purpose flour
• 1 packet of baking powder
• A pinch of salt
• Icing sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, cream the soft butter with the sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Fold in the almond flour and grated lemon zest, then mix carefully.
5. Stir in the lemon juice.
6. Sift together the all-purpose flour, baking powder, and salt, then add them to the mixture and blend until the dough is homogeneous.
7. Pour the mixture into a buttered and floured (or parchment paper-lined) cake tin about 22 cm in diameter.
8. Bake in the oven for about 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Allow the cake to cool, then dust with icing sugar before serving.

Tips

This cake combines the sweetness of almonds with the fresh aroma of lemon, creating a perfect balance for an after-meal dessert or to accompany afternoon tea. Additionally, if you prefer a more intense lemon flavor, you can add a lemon glaze made with lemon juice and icing sugar, spreading it on the cake once cooled.