I simply love this cake. So, light, lemony and nutty! I baked the cake with prepared paper cases instead of the spring-form tin. This is a great recipe and it is adapted from the Tessa Kiros cookbook, Twelve. I'm a huge fan of hers and you'll see many recipes from her books throughout these couple of months or maybe years?
Lemon And Almond Cake
125 g (4 1/2 oz) Butter, slightly softened
125 g (4 1/2 oz) Caster (Superfine) Sugar
3 Eggs, separated
125 g (4 1/2 oz) Almonds, finely ground
60 g (2 1/4 oz) Plain (All-Purpose) Flour
1 tsp Baking Powder
Juice of 2 Small Lemons
Grated (Yellow) Zest Of 2 Small Lemons
Icing (Confectioners') Sugar, to serve
Preheat the oven to 180˚C (350˚F). Whip the butter in a bowl with the sugar until it is creamy. Add the egg yolks, one by one, and mix well between each addition. Whisk in the almonds, the sifted flour and the baking powder. Add the lemon juice, the grated zest and whisk together. In a separate bowl whip the egg whites to soft peaks and fold them into the batter.
Butter and flour a 20 cm (8inch) spring-form cake tin. Scrape the batter into the cake tin. Bake in the preheated oven for 30-40 minutes, until the top is lightly golden, and a skewer inserted comes out clean. Let it cool slightly before opening the side of the cake tin.
Serve warm or at room temperature, dusted with icing sugar.