Prep time: 15 mins (not including zesting) Bake time: 40 mins
Difficulty: Easy
Dense, nutty and with that summery zing of citrus in the background, a little slice of this pairs just perfectly with a large coffee.
Spanish Almond and Citrus Cake
Course: UncategorizedServings
12
servingsPrep time
15
minutesCooking time
40
minutesCalories
Many
kcalIngredients
3 eggs, room temp
3/4 cup caster sugar
1 1/2 cup almond flour
1/2 tsp cinnamon powder
1/4 tsp salt
Zest of 1 lemon and 1 clementine (i used an ‘easy peeler’)
Icing sugar to decorate
Directions
- Preheat oven to 180C
- Whisk eggs and sugar together with an electric beater until the mixture turns pale
- Add the rest of the ingredients apart from icing sugar, fold in gently
- Pour mixture into 7″ tin, bake for 40 mins approx or until golden brown
- Put on wire rack to cool completely
- Dust icing sugar over the top, place stencil of choice in center for extra decoration if wanted
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