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.Almond Cake with Lemon.

A couple of our friends called yesterday evening and said they would be visiting Vasa today and asked if they could come over. It's nice to see them, because they live in another city and we don't get to see each other as often as I would like. I thought I would bake something good to serve with coffee, but we didn't really have any flour at home, because I had been baking bread last week end and used up everything we have. 

Our nearby little grocery store does not have any of the gluten and wheat free flours that I like to use so I had to come up with a plan B and make do with whatever I found in the cupboards. And for once, my little adventure in the kitchen paid off! Because this cake was really good: something I will definitely make again. It was juicy, fresh and summery. 

I'm sorry about the poor quality of the photos: I had to snap them really quickly before serving and we ate the whole cake, so I can't take any more photos... Maybe next time. But the lack of good photos is probably a sign for you how good the cake tasted!


150 g (0,65 cups) butter
2.5 dl (1 cup) sugar (I used Fair trade organic golden caster sugar)
4 eggs (whites and yolks separated)
2 lemons (preferably organic)
1 tsp vanilla (I used organic vanilla powder from Urtekram)
4.5 dl (1.8 cups) ground almonds
2.5 dl (1 cup) Greek yoghurt
flaked almonds
confectioners' sugar

Set your oven to 175 degrees C (347 degrees F).

Beat together butter and sugar until fluffy. Add the egg yolks one at a time while beating the mixture. Grate peels of both of the lemons and add the zest as well as the juice of one lemon to the batter.

Add the ground almonds, yoghurt and vanilla and fold them into the batter using a spatula.

In another bowl beat the egg whites until they are stiff and fold them gently to the batter mixture. Pour the mixture into a greased spring form cake pan. I used butter to grease my pan and dusted it with some almond powder. Garnish the top of the cake with some almond flakes.

Put the cake into the preheated oven and bake it for 45 minutes or until it is thoroughly baked and starts to detach from the edges of the cake pan. Let the cake cool down before taking it out of the form.

Before serving, decorate by sieving some confectioners’ sugar on the top of the cake.


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