It's a delicious almond cake!
For the cake
4 eggs
One cup of sugar = 200 grams
200 grams of softened butter
liquid vanilla
Lemon zest
2 cups of almond flour / ground almonds = 200 grams
Half a cup of flour = 65 grams
Half a teaspoon of baking powder = 1 gram
For the coating
3 tablespoons of demerara sugar (brown sugar)
Sliced almonds
Powdered sugar
Preparation:
In a bowl, put the eggs and sugar, using a hand whisk, whisk well for about 5 minutes.
Add the softened butter, vanilla, and lemon zest and mix again.
Finally, we add the two ground almond flours, normal flour and baking powder and mix until homogeneous.
Place in a baking paper mold with a diameter of 20-22, pour in the dough and flatten it, sprinkle the dough with demerara sugar and slivered almonds.
Place the cake in a preheated oven at 175 degrees for about 35 minutes or until a toothpick inserted comes out with moist crumbs.
Let it cool outside and sprinkle with powdered sugar, enjoy!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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