It’s a moist lemon cake that when you eat it you can feel the lemon’s taste melts in your mouth and gets up to the senses. Some suggestion when you are in front of this cake: prepare a cup of tea, eat the first bite, close your eyes and imagine being in a lemon garden, on a hot summer day in Sicily or on the Amalfi coast. By following this recipe will show you the secret of its taste…
You can prepare the same cake with oranges, lemons or clementines as well; Is gluten free but not by choice, the recipe was born so because there is no type of wheat flour and no butter!
Recommendation! Lemons must be organic or even better from your garden, why not throw anything away for this recipe, you also use the zest. This is the secret to having a taste and an intense aroma…
Ingredients:
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400 grams organic lemons
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3 eggs
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120 grams of yogurt
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200 grams of sugar
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250 grams almond flour
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1 tbs of baking powder
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Incing sugar (optional)
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aluminum foil
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bakig tray 23 cm diameter
Method:
Preheat oven to 180/190 degrees.
First boil lemons, for one hour, with all the zest, which is why it must be organic! Once cooled, make a pure then using all the lemons and only a small part of the cooking water, adjust you as well must be creamy.
In a bowl beat the egg with sugar, with an electric beater. Then add the yogurt, almond flour and continue to beat. Add the lemon puree and continue to mix well.
Finally add the baking powder and mix with a wooden spoon, with movement from below upwards.
Pour the mixture in a greased tray 23 cm diameter. Cover the baking tray with aluminium foil and bake the lemon cake.
Cook for 30/35 minutes covered with aluminum. Then uncover and continue to cook for the remaining 15 minutes.
Do the toothpick test, although the result is a bit moist it is normal because this is a moist lemon cake.
Take off the cake only when cold.
Sprinkle with icing sugar if you prefer, and decorate with some slices of lemon.
With Love, Ross♥
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