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This family recipe for lemon almonds cake is a simple, melt-in-your-mouth sweet treat. The lemon glaze adds a touch of freshness that perfectly balances the richness of the almonds. Enjoy it well chilled, for a gourmet moment to share.
Ingredients
For the cake :
- 6 whole eggs
- 300 g caster sugar
- 300 g almond powder
- 1 bottle bitter almond extract (20 ml)
- 140 g melted butter
For the icing :
- 200 g icing sugar
- Juice of one fresh lemon (slightly warmed to make mixing easier)
Recipe
- Preheat your oven to 180°C (gas mark 6).
- In a large bowl, beat together the eggs and sugar until frothy and slightly pale.
- Add the almond powder and bitter almond extract. Mix well to obtain a smooth paste.
- Add the melted butter to the mixture, then pour into a buttered tin.
- Bake for around 30 minutes, until the cake is golden and firm to the touch.
- While the cake is cooling, prepare the icing: mix the icing sugar and the warmed lemon juice until smooth.
- Once the cake has cooled completely, coat it with the lemon glaze.
- Place the cake in the fridge for the icing to harden and add a touch of freshness.
Aunt Nana’s tip:
This cake is even better after spending a few hours in the fridge.
Serve it with tea or coffee for a moment of pure happiness.
