Lemon almond cake
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
For more intense flavour, add some orange or lime rind as well as lemon.
Ingredients
Raw almonds
2 cup(s), roasted (320g)
Fresh lemon rind
1 tsp, grated
Egg white
4 medium
Caster sugar
¾ cup(s), (165g)
Plain flour
⅓ cup(s), (50g)
Icing sugar
2 tsp
Instructions
1
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.
2
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.
3
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.
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