4 large eggs, separate them into whites and yolks.
grate two large lemons for their zest roughly 2 tbsp
1 tbsp of lemon juice
1/4 cup of white sugar, 1/8 will be added to the yolks and 1/8 to the whites
1 1/2 cups of almonds finely ground into a flour consistency
1 tsp of baking power
1/8 of cinnamon
1/8 of nutmeg
1 tsp spoon of cider vinegar
Optional 1/2 cup of chocolate chips.
This is a very light and delicious cake. Great after dinner or for afternoon tea.
You will need two bowls in one bowl take the whites and the 1/8 sugar and beat until whites form a peak and stiff.
In the other bowl take yolks and 1/8 sugar and cream together, the add the lemon zest and juice continue to cream, add the almonds that have been grounded finely. I use my Cuisinart to grind the almonds up into a fine consistency similar to flour. Next, add the cinnamon, nutmeg and cider vinegar, continue to cream the ingredients. Then add the baking powder mixing the ingredients. Then using a spatula take your whites and slowly stir them into the almond mixture until all the whites have been stirred into the yolk, almond mixture.
Heat the oven to 350. On middle rack, I use a round baking pan well sprayed. I usually use one that is made out of silicone for this cake. If you don’t have one you can line your baking pan with parchment to help avoid any sticking.
Bake for 35 minutes loosen sides of your cake when you take it out, then turn silicone pan upside down close to the serving dish so that it easily and gently falls onto the serving dish. Sprinkle the cake with icing sugar. I also mix in a half cup of chocolate chips as well when baking. But one doesn’t have to do this if one doesn’t like chocolate.