By
Frances
The
neighbours were having a tapas gathering so I dipped into Fresh Spanish
(Hachette Livre, 2008) and found this classic gluten-free Spanish almond cake
beautifully scented with lemons.
4
eggs
175g
golden caster sugar
finely
grated rind and juice of 1 lemon
400g
ground almonds
icing
sugar for dusting
Grease
a 20cm sq cake tin and line the base with baking paper. Preheat oven to 190C.
Beat
the eggs with an electric whisk in a large bowl until pale and frothy.
Gradually add the sugar and continue beating until pale and stiff. Using a
metal spoon, gently fold in the lemon rind and juice and ground almonds until
well combined.
Bake for 35-40 mins until browned and firm and a skewer inserted comes
out clean. Transfer to wire rack and cool for 10 min before turning out. Dust
with icing sugar before serving, cut into squares.