Loretta Sebastiani

By: Loretta Sebastiani
     

Lemon & almond cake (Torta alle mandorle e limone)

Traditional recipe from Spain

difficulty: medium

time: preparation: 30 minutes
cooking: about 60 minutes

calories: (kCal)

Ingredients / Serves 6 - 8

  • 400 g (14 oz) peeled almonds, powdered
  • 450 g (1 lb) sugar
  • 200 g (7 oz) white flour
  • 140 g (5 oz) unsalted butter
  • 4 eggs
  • 2 lemons
  • 4 teaspoons cake yeast
Difficulty:
medium
Time:
preparation: 30 minutes
cooking: about 60 minutes
How many calories in a serving?
Calories: (kcal) - (kJ)
Protein: (g)
Total fat: (g)
Total carbohydrate: (g)
Sugars: (g)

Download free PDF version (104 download).

Nutrition facts

Let the butter soften at room temperature.
Meanwhile oil a 24 cm non-stick round baking pan with 15 g (1/2 oz) butter and preheat oven to 180°C (350°F). Squeeze one of the 2 lemons.
Beat the remaining butter together with 300 g (10 1/2 oz) sugar in a bowl until you have a creamy mixture. Add the eggs, one at a time, and then the lemon juice, stirring continuously.
At this point add the flour mixed with the yeast gradually and then the powdered almonds; stir continuously. You must have a soft and homogeneous mixture. Pour it into the buttered baking pan and level the surface with a spoon. Bake for about 40 minutes or until the surface is golden. You can also make another proof for controlling the cake is well cooked. Thread a toothpick in the centre of the cake and take it out: it must be clean! Let the cake cool in the pan before turning it out on the serving platter.
Prepare a lemon syrup. Remove thin strips of the second lemon zest using a swivel-bladed vegetable peeler and finally squeeze the lemon. Measure the quantity of the lemon juice and add cold water until you have 150 ml (5 fl oz - 3/4C) solution. Put it in a little pan together with the remaining sugar and bring to the boil on a medium heat stirring continuously for dissolving the sugar. When the solution boils, add the lemon strips, lower the flame and keep on cooking until the solution is half-reduced. Switch off the gas and let the syrup warm up.
Spoon the lemon syrup together with the caramelised lemon strips on the cake surface.
The cake is ready.

Note

  • - Instead of spooning the lemon syrup on the surface, you can accompany the cake with it.
  • - You can also serve whipped cream with it.

What's the right wine “Lemon & almond cake” ?

Our suggestion is: after eating it, serve an aromatic liqueur such as flavoured-orange or flavoured-lemon liqueur.

You can find some ideas for combining this dish with other ones and setting up the table in the Members-only Area: so you'll be able to plan a Spanish dinner party!