almond cake

For 12 pieces
  • 200 g flour
  • 5 eggs (size M)
  • 325 g Sugar
  • 125 g Butter
  • 250 g ground almonds (without skin)
  • grated zest of 1 untreated lemon
  • 1 knife point cinnamon
  • 2-3 EL Icing sugar
  • Fat
  • flour
150 minutes
Quickly knead the flour, 1 egg, 75 g sugar and butter in flakes with the dough hook of the hand mixer to form a smooth dough. Wrap in foil and refrigerate for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough in a round shape (approx. 32 cm Ø) on a floured work surface. Line the mold with the dough, press the edge on. Prick the base several times with a fork, chill the tin. For the almond mixture, beat 4 eggs and 250 g sugar for 6-8 minutes until thick and creamy. Stir in the almonds, lemon zest and cinnamon. Pour the mixture into the mold, smooth it out, cut off any protruding edges of the dough. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes until golden brown. Let cool on a wire rack. Remove from the mold and dust with powdered sugar. If you wish, place a template in the shape of the Jakobskreuz and then dust the cake
1 hour waiting time Photo: Först,
1 piece approx:
  • 410 kcal
  • 1720 kJ
  • 9 g protein
  • 23 g fat
  • 42 g carbohydrates


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