Almond Cake
6 servings
105 minutes
Almond cake is an exquisite dessert of Italian cuisine, refined and aromatic. Its history traces back to ancient traditions of confectionery art, where almond, a symbol of sophistication, held a central place. The delicate batter made from almond flour, eggs, and vanilla sugar acquires an airy structure, while lemon zest adds a subtle citrus freshness. The 'Amaretto' liqueur enhances the rich nutty flavor, making it truly indulgent. Decorated with caramelized almond petals and covered in sweet glaze, this cake is perfect for festive gatherings as well as cozy tea times. Its softness and delicacy make each bite a true delight, revealing the nuances of Mediterranean gastronomy.
1
Blanch the almonds and chop them.
- Almond: 150 g
2
Grate the lemon zest and squeeze the lemon juice.
- Lemon: 1 piece
3
Beat the egg yolks with powdered sugar until thick foam.
- Chicken egg: 4 pieces
- Icing sugar: 250 g
4
Sift the flour, combine it with almond and lemon zest.
- Wheat flour: 50 g
- Almond: 150 g
- Lemon: 1 piece
5
Beat the egg whites with 0.5 teaspoon of lemon juice. Gradually add the yolk mixture to the egg white mass. Combine with almond flour and knead the dough.
- Chicken egg: 4 pieces
- Lemon: 1 piece
- Wheat flour: 50 g
6
Preheat the oven to 190 degrees. Place the dough in a greased baking pan and bake for 40 minutes. Check the readiness of the biscuit with a wooden stick.
7
To prepare the filling, chop the almonds. Lightly toast in a dry pan.
- Almond: 150 g
8
Sift the powdered sugar and mix it with 2 tablespoons of lemon juice and almond liqueur to make the glaze. Drizzle the cake with the glaze and sprinkle with 'almond petals'.
- Icing sugar: 250 g
- Lemon: 1 piece
- Amaretto liqueur: 2 tablespoons
- Flaked almonds: 30 g
