Aunt Nana’s lemon almond cake

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

1. Preheat your oven to 180°C (gas mark 6).
2. In a large bowl, beat together the eggs and sugar until frothy and slightly pale.
3. Add the almond powder and bitter almond extract. Mix well to obtain a smooth paste.
4. Add the melted butter to the mixture, then pour into a buttered tin.
5. Bake for around 30 minutes, until the cake is golden and firm to the touch.
6. While the cake is cooling, prepare the icing: mix the icing sugar and the warmed lemon juice until smooth.
7. Once the cake has cooled completely, coat it with the lemon glaze.
8. Place the cake in the fridge for the icing to harden and add a touch of freshness.