Almond and lemon cake

For 14 pieces
  • 2 1/2 Lemons (of which 1 untreated)
  • 4 eggs (size M)
  • 175 g Sugar
  • 75 g flour
  • 325 g ground almonds without skin
  • 1 TL baking powder
  • 150 g Icing sugar
  • 10 Whole almond kernels with skin
  • Fat and flour
90 minutes
light
1.
Wash the untreated lemon, rub dry and cut in half. Cut 3 wedges from one half. Rub off the remaining skin of the halves. Squeeze all the lemons and set aside 2-3 tablespoons of juice for the glaze. Mix the eggs and sugar with the whisk of the hand mixer for about 5 minutes until creamy. Mix the flour, almonds and baking powder. Fold in lemon juice, zest and flour mixture. Put the mixture in a greased, flour-dusted loaf pan (approx. 20 cm, 1 1/2 liter content) and place in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) 50-60 Bake for minutes. Take the cake out of the oven, turn it out of the tin after about 10 minutes and let it cool on a wire rack. Sift the powdered sugar into a bowl and mix with 2-3 tablespoons of lemon juice to a thick glaze. Spread the topping on the cake. Halve 3 lemon wedges and almonds and decorate the cake with them. Let the cake dry for approx. 1 hour
2.
Waiting time approx. 2 hours
1 piece approx .:
  • 270 kcal
  • 1130 kJ
  • 7 g protein
  • 15 g fat
  • 28 g carbohydrates

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