Lemon Almond Cake

Lemon Almond Cake Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 55 minutes | Servings: 10

Introduction

Lemon Almond Cake is a delightful and flavorful dessert that combines the nuttiness of almonds with the tanginess of lemon. This cake is perfect for any occasion, from a casual afternoon tea to a fancy dinner party.

History

The origins of Lemon Almond Cake are not well-documented, but it is believed to have originated in the Mediterranean region where almonds and lemons are abundant. This cake has become a popular dessert in many countries around the world due to its unique and refreshing flavor.

Ingredients

1 cup of toasted blanched almonds
1.5 cups of sugar
0.5 cup of matzo cake meal
0.5 tsp of salt
9 large eggs, yolks and whites in separate bowls
1.5 tsp + 0.25 cup of lemon juice
0.33 cup of canola oil
1 tbsp of grated lemon peel
2 lemons

How to prepare

Preheat the oven to 350°F (177°C). Prepare a 10-inch tube pan with a removable tube insert.
In a food processor, finely grind the almonds and 0.25 cup of sugar.
Mix the ground almonds with the matzo meal and salt.
In a separate bowl, beat the egg whites until foamy.
Add 1.5 tsp of lemon juice and continue beating until soft peaks form.
Gradually add 0.25 cup of sugar and beat until stiff peaks form. Set aside.
In another bowl, beat the egg yolks, 1 cup of sugar, 0.25 cup of lemon juice, oil, and lemon peel until well blended.
Gently fold in 0.25 of the beaten egg whites, followed by the nut mixture.
Fold in the remaining beaten egg whites and pour the batter into the ungreased pan.
Bake for 55 minutes, or until the top is browned, dry, and the cake springs back when touched.
Remove the cake from the oven and place it upside down on the neck of a bottle to cool.
To unmold the cake, run a knife around the edge and inner tube of the pan.
Invert the pan onto a serving plate and shake gently to release the cake.
Thinly slice 2 lemons.
In a skillet, bring 2 cups of sugar and 2 cups of water to a boil.
Add the lemon slices, reduce the heat, and simmer for 25 minutes, or until the slices become translucent.
Allow the lemon slices to cool in the syrup.
Just before serving, garnish the cake with candied lemon slices, whole raspberries, and mint leaves.

Variations

Add a teaspoon of almond extract to enhance the almond flavor.
Substitute orange juice and zest for the lemon juice and peel for a different citrus twist.
Top the cake with a lemon glaze instead of candied lemon slices for a simpler presentation.

Cooking Tips & Tricks

Make sure to toast the almonds before grinding them to enhance their flavor.

- Be careful not to overmix the batter when folding in the egg whites to ensure a light and fluffy texture.

- Use a tube pan with a removable insert to easily unmold the cake after baking.

- Garnish the cake with candied lemon slices, raspberries, and mint leaves for a beautiful presentation.

Serving Suggestions

Serve Lemon Almond Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Beating the egg whites until stiff peaks form will help the cake rise and become light and airy.

- Folding in the egg whites gently will prevent the cake from becoming dense.

Ingredient Substitutions

You can use almond flour instead of grinding your own almonds.

- Substitute vegetable oil for canola oil if needed.

Make Ahead Tips

Lemon Almond Cake can be made a day in advance and stored in an airtight container at room temperature. Add the garnishes just before serving.

Presentation Ideas

Arrange the candied lemon slices in a decorative pattern on top of the cake for an elegant presentation.

Pairing Recommendations

Serve Lemon Almond Cake with a cup of hot tea or a glass of sparkling wine for a delightful pairing.

Storage and Reheating Instructions

Store any leftover Lemon Almond Cake in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Lemon Almond Cake contains approximately 300 calories.

Carbohydrates

Each serving of Lemon Almond Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Lemon Almond Cake contains approximately 15 grams of fats.

Proteins

Each serving of Lemon Almond Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Lemon Almond Cake is a good source of vitamin C from the lemon juice and peel.

Alergens

This recipe contains almonds and eggs, which may be allergens for some individuals.

Summary

Lemon Almond Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some protein and vitamin C.

Summary

Lemon Almond Cake is a delicious and elegant dessert that is perfect for any occasion. With its nutty almond flavor and tangy lemon twist, this cake is sure to impress your guests. Enjoy a slice with a cup of tea or a glass of wine for a delightful treat.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Lemon Almond Cake. It was many years ago, when I was just a young girl living in a small village nestled in the hills of Italy. My grandmother, Nonna Maria, was known throughout the village for her incredible cooking skills and her vast collection of delicious recipes. I spent many days by her side in the kitchen, watching and learning as she worked her magic with pots and pans.

One day, while I was helping Nonna Maria prepare for a feast celebrating the harvest, she pulled out an old, worn recipe book that had been passed down through generations of our family. As she flipped through the pages, her eyes landed on a recipe for Lemon Almond Cake. She told me it was a special recipe that had been given to her by a dear friend many years ago.

Intrigued by the combination of flavors, I begged Nonna Maria to teach me how to make the cake. She smiled warmly and agreed, guiding me through each step with patience and care. We started by gathering the ingredients – fresh lemons from the orchard, fragrant almonds from the local market, and eggs from our own chickens.

As we worked together, the kitchen filled with the sweet scent of lemon and almond, and I could feel the love and tradition that was woven into every part of the recipe. Nonna Maria shared stories of her own childhood, of learning to cook alongside her own grandmother and the joy of sharing meals with loved ones.

Finally, the cake was ready to be baked, and as it rose in the oven, I could hardly contain my excitement. When it was done, we let it cool and then cut into it, revealing a moist, tender crumb studded with crunchy bits of almond. The flavor was bright and tangy, with just a hint of sweetness – it was unlike anything I had ever tasted before.

From that day on, Lemon Almond Cake became a staple in our household. I would make it for special occasions, birthdays, and holidays, always remembering the moment I first discovered the recipe with Nonna Maria by my side. Over the years, I have shared the recipe with friends and family, passing on the tradition and the joy that comes with creating something delicious from scratch.

Now, as I sit in my own kitchen, surrounded by the comforting smells of baking cake, I can't help but think of Nonna Maria and all the lessons she taught me about cooking and life. The simple act of making Lemon Almond Cake brings back a flood of memories, of laughter and love, and of the bond that we shared over a shared passion for food.

And as I take a bite of the warm, fragrant cake, I am reminded once again of the power of recipes and traditions – they have the ability to connect us to our past, to bring us closer to our loved ones, and to create moments of pure joy and contentment. I am forever grateful for the gift of cooking that Nonna Maria gave me, and I will continue to cherish her memory with every bite of Lemon Almond Cake that I make.