Truly Yummy Spanish Almond Cake
Gluten free and dairy free Spanish almond cake. Ingredients large eggs, ground almonds, caster sugar, lemon zest, cinnamon, icing sugar.
Equipment
- Food mixer
- 23cm silicone cake mould or greased 23cm springform tin. If using a tin, grease with a little oil and line the base with baking parchment paper.
Ingredients
- 4 large eggs
- 200 grams caster sugar
- 200 grams ground almonds
- 3 small lemons, zest only
- 1 tsp ground cinnamon
- 2 tsp icing sugar for dusting on top
Instructions
- Preheat the oven to a temperature of 180℃.
- Crack the eggs into the mixer bowl and add the caster sugar. Mix on a high until the well combined, the egg mixture has become paler and has risen in size.
- Add the ground almonds, lemon zest and ground cinnamon to the egg/sugar mixture and gently combine trying not to let any air out of the mixture but at the same time ensuring everything is evenly combined.
- Tip the mixture into the cake mould and place on the middle shelf of the oven for 25 minutes.
- When the time is up, check the cake is baked by inserting a skewer into the middle ensuring the skewer comes out clean.
- Allow to cool completely before transferring to a service plate. Using a sieve sprinkle the top of the cake with an even spread of icing sugar.
Notes
If you find you have any left after the first serving, cover and store in the fridge. The cake will last up to 3 days.
I enjoy a slice or two with a my morning coffee.