I propose the recipe for a gluten-free cake with lemon and almonds really easy and fast to prepare, this recipe is a decile. A cake preparation in a mini version with the right balance between acidity and sweetness, ideal for the snack of young and old gourmets!
Ingredients
3 eggs
50 g whole peeled almonds
185 g ground almonds
60 g of rice flour
110 g icing sugar
120 g caster sugar
2 untreated lemons
80 g of soft butter + 20 g for the mussels
1 tsp. of baking soda
Preparations
Preheat the oven to 6 (180 °). Butter 6 individual cake tins and put them in the fridge. Coarsely crush the whole almonds.
Wash the lemons, dry them and finely grate the zest of one over a bowl. Take the zest from the other and cut it into very thin strips, set aside. In the bowl, add the rest of the butter and the icing sugar.
Work the preparation so that it is homogeneous, then fold in the eggs one by one, then the flour, baking soda, ground almonds, and crushed almonds. Work again so that the dough is smooth. Divide it among the molds and bake for 20 to 25 minutes.
Meanwhile, squeeze the lemons, put their juice in a saucepan with the powdered sugar and the reserved zest. Simmer for ten minutes to make syrup.
Take the cakes out of the oven and unmold them. While still hot, drizzle with zest syrup, then let cool before eating.
