Recipe

Almond Lemon Cake Torta Alle Mandorle E Limoni Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago A lemon lover's delight. This cake is light and airy and my favorite addition is lemon or lime sherbert on top. Prep:20m Cook:60m Servings:6	Mystic_rive
	a great family or company dessert

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Ingredients

COOL TIME 10 minutes

3 lemons

3/4 lb finely ground almonds, or 3/4 lb blanched peeled almonds

1 and 1/4 cups sugar

6 eggs, separated and whites whipped to firm peaks

2 teaspoons baking powder

Confectioner's sugar

Directions

Wash and scrub the lemons well and gently boil them for an hour. The water will be pale yellow and quite bitter.

Drain the lemons and let cool.

Trim away the stem buttons, and cut them in half width-wise, across the sections. Scoop out and discard the seeds.

Coarsely chop the lemons (skin and all), and put them through a food processor, once with a coarse disk and then with a fine disk. And then, scoop up everything and put it though a wire mesh strainer by rubbing the lemon paste against the mesh with a wooden spoon. The process takes a while, but gives you a fine-grained lemon cream you won't get with a blender.

While you are putting the lemons through the sieve, preheat your oven to 360F

It is preferable if you have ground almonds. Otherwise, divide your blanched peeled almonds into three batches and whir them in your blender until they are powdered. Combine the batches and set them aside.

Soak a sheet of oven parchment, crumple it, wring it out, and use it to line a 9-inch bundt pan.

Beat the yolks and sugar in a medium bowl until they are pale yellow and frothy looking, and then beat in the lemon and the powdered almonds. Whip the whites to firm peaks. Fold the beaten whites into the lemon mixture, working the baking powder in too, and pour the batter into the pan.

Bake the cake for about 1 hour, or until a toothpick comes out a bit sticky but dry. Careful, keep an eye on it for the last few minutes, because it can brown suddenly.

When it is done, let the cake cool briefly in the the pan before dusting it with the confectioner's sugar.

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Comments

shandy 1 year, 9 months ago said:
WoW! I really love your idea of the lemon or lime sherbet on top! How fun is that? and colorful! Perfect entertaining food for a light dessert and I can not wait to try this. I'm so excite! The only bummer is that I have to wait till tomorrow to bake it. =)

mystic_river1 1 year, 9 months ago said:
Let me know hon-can also be baked in a spring pan.

ahmed1 1 year, 9 months ago said:
I like the lemon addition alot.

grandmommy 1 year, 9 months ago said:
Great post! Can't wait to try it! I love lemon and almond together. The way you use the lemons is an interesting approach, they must give a very good flavor that way. Anything with that many almonds has to be good!

peetabear 1 year, 9 months ago said:
What a great cake recipe.. lemony and light.. Gluten Free what else could you want??