January 17, 2012


4 BIG eggs
150 g sugar
grated zest of 1 lemon
1 tsp. cinnamon
200 g blanched and finely chopped almonds
50 g icing sugar

  • Preheat the oven to 160 degrees C.
  • Grease round spring pan (23cm) and line it with baking paper.
  • Beat the eggs, sugar, lemon zest and cinnamon into a thick cream. The thicker the better.
  • Gently mix in the almonds.
  • Pour the mixture into the pan.
  • Bake for 30-35 min, till the top is lightly brown and the pick comes out clean.
  • Remove from the oven, leave to rest for 10 min in the pan. Then turn out, carefully remove the paper. Leave to cool for an hour. 
  • Dust with icing sugar before serving.

P.S. This was a super easy cake to make. Just be sure to cream the eggs really thick. Does not take a lot of time and looks well enough to be served to your guests. The cake was really sweet but tasty. And it definitely goes perfectly with some ice-cream and coffee.


recipe from “Kūkas” by M. Neri


2 Responses to “ALMOND CAKE”

  1. Karina Says:

    Izklausās tiešām vienkārši un smuki. Nav baigi sausa? Un kas tieši ir zest? Es pat nezinu, kā to izrunā :D

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