Would you like a sweet bite? In Bezzia today we prepare a lemon cake and almond, a traditional sponge cake with which to sweeten the snack. If you enjoy accompanying your coffee in the afternoon with something sweet, this cake is a great alternative.
You will be surprised by the texture and aroma of this cake. Airy and fluffy Thanks to the whites whipped to the point of snow and with the unique texture that the almonds give it, it is irresistible from the moment it is baked. The house will be filled with aromas that will make it even more difficult to wait for it to cool down to taste it.
The lemon is responsible for those aromas and brings freshness to this cake. A cake that you can decorate with sliced almonds or icing sugar if you want, thus making it a more striking dessert. It is recommended, that if, that it be of occasional consumption because it contains a significant amount of sugar. You can combine it with other sugar-free cakes like this one of zucchini.
Ingredients
- 6 eggs
- 180 g. of sugar
- The zest of 2 lemons
- 125 g. Almandra flour
- 50 g. Of flour,
- 6 g. chemical yeast
- 25 g. icing sugar to decorate (optional)
Step by step
- Separate the whites of the yolks and beat the latter with the sugar until they are fluffy and white.
- After add the zest of the lemons and the almond flour and beat at low speed until integrated.
- Now, mix the flour and the chemical yeast and add them to the previous mixture, sieved. Beat on low speed or stir until smooth.
- Finally, mount the whites to the point of snow and add them to the previous dough with soft and enveloping movements so that the whites do not fall.
- Pour the dough into a mold greased or lined with parchment paper and takes to the oven.
- Bake 40 minutes, approximately, in the oven preheated to 180ºC.
- Once you check that it is done, take it out of the oven and let it temper 10 minutes before unmolding it on a wire rack.
- Wait for it to cool down to try this lemon and almond cake, sprinkled or not with icing sugar.
