Almond and lemon cake

- 1 organic lemon li>
- 200 g spa n> soft butter
- 200 g Sugar
- Salt
- 3 s pan> eggs (size M)
- 120 g flour
- 1/2 Package Baking powder li>
- 200 g ground almonds with skin
- 200 g whipped cream
- 1 EL liquid honey
- 1 TL Icing sugar
- Fat and flour span>
60 minutes
span> very easy
- 1.
- Wash the lemon with hot water, rub dry. Finely rasp off the peel. Halve the lemon, squeeze out the juice. Mix butter, sugar and 1 pinch of salt with the whisk of the hand mixer until creamy white. Stir in eggs one at a time.
- 2.
- Mix the flour, baking powder and almonds. Add the lemon juice and zest to the butter-sugar-egg mixture and stir to a smooth batter.
- 3.
- Grease a springform pan with a tube base insert (26 cm Ø) and dust with flour. Pour in the dough and smooth it out. In a preheatedBake in the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
- 4.
- manufacturer) for about 40 minutes. Let cool in the tin for about 15 minutes. Loosen the springform rim and carefully tip it onto a wire rack. Let cool down.
- 5.
- Put the cream and honey in a tall mixing beaker and whisk until creamy with the whisk of the hand mixer. Arrange the cake on a plate and dust with powdered sugar. Add the cream.
1 piece approx:
- 300 kcal li>
- 1260 kJ
- 5 g protein
- 22 g fat
- 20 g carbohydrates
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