Almond & Lemon Cake

  • Preparation: 20 Minutes
  • Cooking: 40 Minutes
  • Difficulty: Medium
  • Servings:
  • Cost: Medium


  • 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


  1. – 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

  2. – when the yolks are whipped, add the lemon’s zest and the ground almonds, the baking powder and mix well

  3. – pour the whipped eggs’ white and fold gently from bottom upward

  4. – 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)

  5. – pour the cake mix into the baking tray. Sprinkle top with almond flakes

  6. – bake in pre-heated oven at 160 degrees for about 40 minutes


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