Lemon almond cake
2 cup(s), roasted (320g)
fresh lemon rind
1 tsp, grated
¾ cup(s), (165g)
⅓ cup(s), (50g)
- Preheat oven to 180°C. Lightly spray a 20cm-round springform cake pan with oil. Line the base and side with baking paper. Using a food processor, process the almonds and lemon rind until finely chopped.
- Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar has dissolved.
- Gently fold the almond mixture and flour into the egg white mixture. Spoon into the prepared pan and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack. Sprinkle with icing sugar to serve.