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
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!!