This is a cake I have had in my repertoire for about three years and have made it a number of times. I re-discovered it, over the weekend, when I was searching for another recipe. I love it because of its delightful, zingy lemon flavour and gorgeous light texture. It is unusual for any cake, made with almond meal in it, to be light, but with the addition of whisked egg whites gently folded through at the end, it makes the cake much lighter and airier.
I leave it unadorned, no icing, but it is lovely served with whipped cream or ice-cream as a dessert or just leave it plain, either way it is a winner and a doodle to make in the Thermomix. Of course you can make it without a TM, I will give you the alternative method down below.
1 teaspoon vanilla essence, 1 cup raw sugar, 1 lemon, 6 eggs, 200 grams of almonds
This delicious cake has a gorgeous light texture with a lovely zesty flavour from the lemons
To make the cake without a Thermomix, just start with almond meal and castor sugar. Lightly whisk the egg yolks, lemon rind and sugar together in a bowl until the mixture is pale and creamy. Then add the juice, almonds and vanilla essence and combine, then just gently fold in the whisked egg whites.
Over to you, what is your favourite cake recipe made with almond meal?