Sponge Cake with Almonds

Ingredients

• 250 gButter
• 291.67 gSugar
• 6 pcsEgg
• 55 gLemon
• 375 gStarch
• 125 gAlmond
• 2.6 gCinnamon

Instructions

1. 1

   Prepare the batter

   • Preheat oven to 170 °C (338 °F) conventional. Line and grease a 24 cm springform or a loaf pan.
   • Cream the softened butter with the sugar until light and fluffy.
   • Beat in the eggs one at a time, then add lemon zest and juice.
   • Gradually fold in the corn starch until you have a smooth, relatively dense batter.
2. 2

   Bake and finish

   • Pour the batter into the prepared pan and smooth the surface.
   • Bake about 20–25 minutes (partially). Meanwhile mix almonds, sugar and cinnamon.
   • Remove the cake, sprinkle the almond-sugar mixture evenly over it and continue baking for 25–35 minutes until almonds are golden and cake is cooked through (toothpick test).
   • Cool briefly in the pan, then invert onto a rack to cool completely.