Lemon and Almond Cake
Lemon Almond Cake: A bright, fresh-flavored cake made with a blend of cornstarch and almond flour.
Ingredients
corn flour
120 g
almond flour
200 g
caster sugar
200 g
salted butter (softened and cut into small cubes, plus an extra 20 g for greasing the pan)
200 g
eggs
3
lemon juice (untreated lemon)
juice of 1 lemon
lemon zest (untreated lemon)
zest of 1 lemon
baking powder
half a packet
salt
1 pinch
Instructions
1
Make the butter-sugar mixture
In a large bowl, cream the butter and sugar until the mixture becomes pale and fluffy. Add the almond flour, then add the eggs one at a time, mixing between each. Stir in the lemon juice and zest.
2
Add the dry ingredients
In another bowl, combine the corn flour and baking powder. Add the salt, then pour into the butter-sugar-lemon mixture and mix thoroughly.
3
Bake
Carefully butter and flour a rectangular cake pan. Pour in the batter and place the pan on a baking sheet. Bake at 180°C for about 40 minutes.
4
Serving suggestion
Serve very fresh.
