I still remember Aunt Lina’s lemon cake. I was really young and maybe I found it a little too harsh. The older I get, the more I like it because of its freshness and degreasing power. Perfect for a Sunday meal!
Aunt Lina's lemon and almond cake
- Preparation time: 50 minutes
- For a 9-inch cake pan
- Difficulty: Easy recipe
- Ingredients
- 5 eggs
- 7 oz (200 grams) of sugar
- 7 oz (200 grams) of peeled almonds
- 3 tablespoons of limoncello
- The zest of 3 untreated lemons
- Instructions
- Preheat the oven to 325°F.
- Place a piece of parchment paper on the bottom of the pan. Grease both it and the sides of the pan with butter.
- Chop the almonds in a food processor with a spoonful of sugar taken from the recipe.
- In a bowl, use a whisk to beat together the egg yolks with the sugar and the lemon zests until they are white and fluffy.
- Add the liqueur and the chopped almonds.
- Whip the egg whites until stiff and add them to the dough, stirring gently with a spatula.
- Pour the cake mixture, and level it well.
- Bake in the oven for 30-35 minutes.
Tips to ensure the success of the dish:
- It would be better to add the egg whites in three helpings. For the first time, they can also be mixed with a whisk. The second and third additions should be mixed more and more delicately.
- The timing of cooking in the oven is indicative because each oven cooks differently.
Aunt Lina during her 50th Wedding Anniversary