We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
45 minutes
60 minutes
- 215g caster sugar
- 300g almond meal
- 20.00 ml finely grated lemon rind
- 2.50 gm ground cinnamon
- 42.00 gm lemon juice
- Icing sugar, to dust
- Preheat the oven to 180°C and prepare a 20cm springform pan by greasing and lining the base with baking paper. Use an electric mixer to beat together eggs and sugar until thick and pale in a large bowl. Stir in almond meal, lemon rind, and cinnamon with a metal spoon until just combined. Pour the mixture into the prepared pan, smooth the surface, and bake in the oven for 45 minutes or until a skewer inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then brush the top with lemon juice. Transfer the cake to a wire rack to cool completely before dusting with icing sugar to serve.
Similar Recipes
- 55min
Torta de santiago
Indulge in a traditional Galician treat - Saint James Almond Cake. Topped with a cross of icing sugar, this flourless delight is perfect with tea, coffee, or a dollop of whipped cream for a heavenly dessert.
- 30min
Torta de laranja
Delicious Portuguese orange cake: moist and zesty.
- 33min
Torta de Milanesa de Pollo
Spicy breaded chicken sandwiched in a Mexican bun with avocado, lettuce, tomato, pickles, and spicy spread.
- 235min
Torta de dulce de leche with strawberries and cream recipe
Sumptuous peach and strawberry trifle with luscious cream, adorned with rich buttercream and vibrant edible flowers.
- 65min
Tortas de Camarón
Succulent shrimp and egg patties in savory cactus sauce - a cozy Mexican dish, perfect alone or with rice.