Dear Beautiful!!

Today, I made this lovely Almond Cake. It is soft and may be a lovely dish for the breakfast table.

Italian Almond Cake

200 g sugar

180 g butter + extra for the pan, softened at room temperature

2 eggs

1 small tspk baking powder

Zest of a half untreated lemon

200 g Ground almond flour

200 g Plain flour

A pinch of salt

0,8 dl Almond milk

20 g Confectioner’s sugar, for dusting + some almonds, for decoration (optional)

Preheat the oven to 350°F/180°C.

In a large bowl, whisk the sugar and butter until smooth. Incorporate the eggs one by one. Fold in the baking powder, ground almond flour, plain flour, zest and a pinch of salt, and then add the milk.

Generously butter a cake pan, approx. 24 cm, and dust with a little flour. Shake off any excess flour, then pour the cake batter into the cake pan.

Bake for approximately 40 minutes, or until the cake is golden.

Sprinkle with confectioner’s sugar and some almonds.

Recipe and picture is adopted from Sonia Paladini.

Stay lovely and enjoy the beautiful Spring!!

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