Carrot and Almond Cake
20
min
Easy
Lemon cake
Fresh like a lemon sorbet, yet perfect for every season. Let yourself be delighted by this soft cake with a delicate flavour. Ready? Yum!
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 50 min
- Servings
- 6 people
Ingredients
- Vanilla-Flavoured Impalpable Sugar, 200 g
- Vanilla Baking Powder (15 g), 1 bag
- Pure Vanillin (Box of 50 Double Sachets), 1 bag
- flour, 400 g
- butter, 150 g
- egg, 1
- sugar, 150 g
- butter, 100 g
- blanched almonds, 100 g
- eggs, 3
- lemons, 2
- lemon slices, as needed
Method
Preparing the dough: place the flour previously mixed with the baking powder on a work surface in a well shape. In the center, add the icing sugar, 150 g of butter (at room temperature), the egg, and vanillin, then knead thoroughly. Let the dough rest in the refrigerator for about 25 minutes.
Preparing the filling: cream the butter (at room temperature) with the sugar, add the eggs, the grated lemon zest, and the juice of one lemon, mixing well. Finally, incorporate the chopped blanched almonds.
Use 3/4 of the dough to line a buttered and floured cake tin, then pour in the filling. Use the remaining dough to decorate the edge of the cake.
Bake at 180°C (350°F) for about 50 minutes. Once baked, if desired, decorate with lemon slices.
Preparing the filling: cream the butter (at room temperature) with the sugar, add the eggs, the grated lemon zest, and the juice of one lemon, mixing well. Finally, incorporate the chopped blanched almonds.
Use 3/4 of the dough to line a buttered and floured cake tin, then pour in the filling. Use the remaining dough to decorate the edge of the cake.
Bake at 180°C (350°F) for about 50 minutes. Once baked, if desired, decorate with lemon slices.
