Lemon Almond Cake

You will be delighted by the deliciousness of this cake. Since it does not contain a single gram of flour, it can be enjoyed by everyone, including those who avoid gluten.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 250 g Butter, unsalted

  • 200 g Sugar, white

  • 3 pieces Egg, fresh

  • 250 g Nuts, almonds

  • 100 g Polenta

  • 1.5 teaspoons Baking powder

  • 2 piece Lemon, fresh, without shell

  • 1 handful Nuts, almonds

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 160 degrees Celsius. Grease a round baking pan (23 cm in diameter) with butter and line the bottom with baking paper.

  2. In a bowl, using an electric mixer, cream the softened butter and sugar. Gradually add the eggs one by one to the butter mixture. Add polenta, ground almonds, and baking powder, continue mixing until a uniform mixture is obtained, and finally stir in the grated lemon zest and lemon juice.

  3. Pour the batter into the baking pan. Use a spatula (the back of a spoon) to spread it evenly over the entire surface and smooth the top. Bake the cake in the preheated oven for 50 to 60 minutes. The cake is done when a skewer inserted into the center comes out clean. After 30 minutes of baking, cover the cake with a piece of aluminum foil (baking paper) if necessary to prevent it from browning too much on top. Let the baked cake cool in the pan.

  4. Once cooled, remove the cake from the pan and serve it on a nice plate or platter. Decorate it with almond slices, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 427.15 kcal
  • Fat: 31.61 g
    • Saturated Fat: 12.08 g
  • Carbohydrates: 29.81 g
    • Sugars: 17.82 g
  • Protein: 8.22 g
  • Fiber: 3.85 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the fruits in boiling water for a few minutes, then wipe them thoroughly to remove the wax, which contains toxins. Take the butter out of the refrigerator at least one hour before preparation to allow it to warm up and soften. To make the cake even juicier, pour lemon syrup over it after baking.