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Ingredients (for 6 to 8 servings)
5 eggs (whites and yolks separated)
100 g caster sugar
100 g of almond powder (or hazelnuts)
1 teaspoon lemon juice
1 pinch of salt
A little icing sugar for finishing
(Optional) Lemon zest or vanilla extract
Preparation
Preheat your oven to 170°C (fan-assisted).
In a bowl, beat the egg yolks with the sugar until the mixture whitens and becomes frothy.
Add the almond powder and mix gently.
In another bowl, beat the egg whites with a pinch of salt. Add a few drops of lemon juice to make them stiff.
Gradually fold the egg whites into the previous mixture using a spatula to avoid breaking them.
Pour the batter into a buttered or baking paper-lined mold .
Bake for 30 to 35 minutes , until the top is golden brown and the cake is slightly puffed.
Leave to cool in the mold , then sprinkle with icing sugar.
🫶Grandma’s tips
For even more lightness, add 1 tablespoon of cornstarch (if you tolerate starches).
Serve with a dollop of whipped cream or red fruit compote.
This cake keeps very well at room temperature under a pastry cover for 2 to 3 days.
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