Very Good Almond Cake with Flour

Ingredients

• 500 gButter
• 500 gSugar
• 10 pcsEgg yolk
• 10 pcsEgg white
• 250 gAlmond
• 2.5 gNutmeg
• 3 gLemon zest
• 500 gFlour
• 5 mlAlmond extract

Instructions

1. 1

   Preparation

   • Preheat oven to 175 °C fan (or 180 °C conventional).
   • Grease and flour a 24–26 cm springform or line it with baking paper.
   • Separate the eggs and set yolks and whites aside.
2. 2

   Make the batter

   • Beat the softened butter with the sugar until very light and fluffy.
   • Gradually beat in the egg yolks.
   • Stir in ground almonds, grated nutmeg and lemon zest.
   • Fold in the flour in two additions until just combined.
3. 3

   Whip egg whites & fold in

   • Whip the egg whites to stiff peaks.
   • Fold one third of the whites vigorously into the batter, then gently fold in the rest to keep the batter airy.
4. 4

   Bake

   • Quickly transfer the batter to the prepared pan and smooth the top.
   • Bake for 45–60 minutes; test with a skewer and extend baking time if needed.
   • Cool briefly in the pan, then remove and cool completely on a wire rack.
5. 5

   To serve

   • Optionally dust with powdered sugar or sprinkle with sliced almonds before serving.
   • Slice and serve warm or at room temperature.