Ingredients
- 50 g almonds
- sliced
- 1 lemon zest
- 170 g almonds
- ground
- 4 eggs
- 170 g powdered sugar
- 1 pinch salt
Instructions
- Preheat oven to 160C.
- Butter a cake mold and place the sliced almonds in one layer on the bottom.
- Mix powdered almonds with the lemon zest.
- Separate the eggs and beat the yolks with the sugar until just white and frothy - add the almond/zest mixture.
- Beat the egg whites with the salt until soft peaks form.
- Fold egg whites into the almond mixture.
- Bake for 35 to 40 minutes.
- Let the cake cool slightly before attempting to remove from the mold.
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