The weekend is time to light the oven at home. It's when I have the time to prepare and bake cookies, muffins and cupcakes enjoying the process. East almond and lemon sponge cake It is one of the last that I have prepared; a simple and classic sponge cake to spread on coffee.
Flour, eggs, sugar ... this cake is at all levels a classic cake. The only nuance is that most of the common flour has been replaced here by almond flour, which gives the cake another texture and another flavor. You have to try it!
The cake, as you can see in the image, is very fluffy. You can taste it as is in the afternoon snack, serve it with some jam for breakfast or open it and fill it with some cream to create a dessert of 10. It has a significant amount of sugar, so it is not something that is recommended to eat every day. For day to day it is better to turn to our "sugarfree".
The recipe
- 6 eggs
- 180 g. of sugar
- The zest of 2 lemons
- 125 g. almond flour
- 55 g. common flour
- 6 g. chemical yeast
- We separate the whites from the yolks.
- We preheat the oven to 180ºC.
- In a bowl, beat the yolks with the sugar until fluffy and white.
- We add the zest of the lemons and the almond flour and beat at low speed until integrated.
- Then, we add the sifted flour and baking powder and mix with enveloping movements until obtaining a homogeneous mass.
- In another container we mount the whites to the point of snow and once done we add them to the dough with enveloping movements so that the whites do not fall.
- We pour the dough into a mold greased or lined with parchment paper and put in the oven.
- Bake 40 minutes, approximately, in the oven preheated to 180ºC. We check that the almond cake is done, we remove it from the oven and let it warm for 10 minutes.
- Afterwards, unmold on a rack and let it cool completely before testing it.