Ingredients
-
150 g ground almonds
-
135 g brown sugar
-
50 ml extra virgin olive oil
-
3 eggs
-
1 teaspoon baking powder
-
1 lemon zest
-
1 juice of a lemon
-
3 spoons breadcrumb
-
3 spoons almond flakes
Preparation
-
– separate the eggs’ white from the yolks – pour a few drops of lemon and a pinch of salt on the whites and whip them. Whip the yolks with the sugar, pour the extra virgin oil gently while whipping
-
– when the yolks are whipped, add the lemon’s zest and the ground almonds, the baking powder and mix well
-
– pour the whipped eggs’ white and fold gently from bottom upward
-
– grease a baking tray of 20cm diameter, then dust the entire buttered surface with fine dry breadcrumbs (USE CRUSHED CORN FLAKES FOR A 100% GLUTEN FREE CAKE)
-
– pour the cake mix into the baking tray. Sprinkle top with almond flakes
-
– bake in pre-heated oven at 160 degrees for about 40 minutes