Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Egg mixture
Cake batter
Bake
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Egg mixture
Beat together the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture becomes lighter in colour, mix in the lemon zest.
Cake batter
In a bowl, mix the almonds with all the other ingredients up to and including the baking powder. Combine 3 tbsp of the reserved lemon juice with the melted butter, mix in along with the egg mixture. Transfer the batter to the prepared tin.
Bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Drizzle the cake with the remainder of the lemon juice, cover the cake with foil and bake for a further 25 mins. Remove from the oven, allow to cool slightly, remove the tin frame. Transfer the cake to a cooling rack along with the baking paper, leave to cool, cover and refrigerate for approx. 12 hrs. or overnight. Tip the cake onto a cake plate, remove the baking paper, dust with icing sugar.
| Note: | This Italian lemon cake tastes even better the following day. |
|---|
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