The almond and lemon cake is a delicious, soft, and fragrant cake that unmistakably brings out the goodness of almonds and the fragrance of lemon peel.
It is a dessert that can be eaten alone, dipped for example in milk coffee, or filled to create a delicious and fresh cake.
I often prepare it as a morning dessert, but lately also for a birthday cake and I have to say that the final result earned me many compliments from those who ate it with me.
Those who love the almond/lemon combination, in my opinion one of the most successful classics, cannot avoid trying this recipe, which is as simple as any other homemade cake.
In Neapolitan pastry, desserts of this kind are very widespread and appreciated; indeed, it is a simplified version of the so-called “Torta Amalfi”, which is prepared with Amalfi Coast lemons.
Being Sicilian, I naturally use lemons and almonds from my beautiful Sicily, and the result is still exceptional.
So do as I do, choose excellent raw materials and your preparations, in this case, a cake, will amaze you with their goodness!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 333.86 (Kcal)
- Carbohydrates 38.72 (g) of which sugars 19.48 (g)
- Proteins 7.34 (g)
- Fat 18.27 (g) of which saturated 2.23 (g)of which unsaturated 15.21 (g)
- Fibers 2.38 (g)
- Sodium 60.18 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 7 oz almonds (peeled or almond flour)
- 1 cup powdered sugar
- 1/2 cup sunflower oil
- 6 eggs (or 4 whole eggs and 4 egg whites)
- lemon zest (of one untreated lemon)
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- as needed powdered sugar
Tools
- 1 Blender /mixer
- 2 Electric beaters
- 1 Sieve for flour
- 1 Spatula silicone
- 1 Springform pan 9.5-inch diameter
Steps
For preparing the almond and lemon cake, we will need peeled almonds to blend.
If we have almonds with skin, we first need to immerse them for at least 5 minutes in boiling water and then remove the skin.
Then dry the almonds in a preheated oven at 320°F, well spread out on a baking sheet or tray, for about 8 minutes, without letting them brown.
Let them cool and then blend by adding a tablespoon of flour taken from the recipe’s flour, until a not too fine flour is obtained.
Separate the yolks from the whites.
If preparing the cake to be simple, without filling, use 6 whole eggs.
But if you want to make the recipe with almond filling which you can find by clicking here, I recommend using 4 whole eggs and 4 egg whites, so that you have the yolks for the cream and avoid waste.
Beat the egg whites with a pinch of salt until stiff peaks using electric beaters. Then sift the all-purpose flour with the baking powder.
Separately, beat the yolks with the sugar and vanillin.
Once a homogeneous mixture is obtained, add the grated peel of an untreated lemon and the oil, incorporating continuously with the electric whisk.
At this point, add the starch and continue mixing.
Add part of the all-purpose flour mixed with the baking powder and start blending with the rest using electric beaters.
The mixture will become thicker, and at this point, start adding the egg whites, alternating with adding the flour, incorporating everything with a silicone spatula or a hand whisk with movements from bottom to top.
Finally, add the almond flour and stir.
When the mixture is smooth, transfer it to a springform pan, well greased with pan release (for the recipe click here) or uniformly greased with soft butter and then floured.
It is also possible to line only the base of the mold with baking paper, letting the edges of the paper stick out from the joint. In this case, grease and flour only the side walls of the pan.
Bake in a preheated static oven at 340°F for about 1 hour, in the middle/lower part of the oven.
Always do the toothpick test before removing and open the oven only when approaching the end of the cooking time.
Remove the cake from the oven and wait for it to cool slightly before removing it from the mold.
The almond and lemon cake is ready. Serve dusted with powdered sugar as desired.
If not filled, store at room temperature in an airtight cake container or under a glass dome for about 4 days.
If not filled, store at room temperature in an airtight cake container or under a glass dome for about 4 days.
Here is a selection of products that are very useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
