Name: Almond and lemon cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 10
Ingredients: 6 eggs, separated; 1 cup (220g) sugar; 1 1/2 cup (180g) almond meal; 1 cup cold mashed potato; 2 teaspoon lemon rind; 1/4 cup (60ml) lemon juice; icing sugar, to dust; natural yoghurt, to serve (optional)

Almond and lemon cake

Deliciously fluffy, this glorious almond and lemon cake will be the envy of all others at your next morning tea.

Serves 10

Prep

25M

Cook

55M

Total

1H 20M

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Ingredients

6 eggs, separated

1 cup (220g) sugar

1 1/2 cup (180g) almond meal

1 cup cold mashed potato

2 teaspoon lemon rind

1/4 cup (60ml) lemon juice

icing sugar, to dust

natural yoghurt, to serve (optional)

Method

1.Heat oven to 180°C (160°C fan-forced). Grease a 23cm round cake pan and line base and sides with baking paper.

2.Using an electric mixer, beat egg yolks until pale. Add half of sugar and beat for 5 minutes, until mixture is thick and sugar dissolves. Stir in almond meal, mashed potato, Lemon rind and juice until combined.

3.In a separate bowl, beat egg whites until firm peaks form. Add remaining sugar 1 tablespoon at a time, beating constantly, until thick and glossy. Fold gently into yolk mixture. Spoon into prepared pan and bake for 55 minutes, until a skewer inserted comes out clean. Set aside to cool in pan.

4.Dust with icing sugar, slice and serve with yogurt, if desired.

This cake tastes even better the day after it’s cooked!
Note

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Ingredients

Method

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