Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups fine almond flour (140 gms)
  • 1/2 cup sugar (I used white sugar (115 gms))
  • 2 large eggs
  • pinch of salt
  • zest from a large lemon (about a tablespoon)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla or almond extract
  • confectioner's sugar to dust the top of the cake

Instruction

  • Prepare a 7 inch round cake pan with butter (or cooking spray) and cut a round of parchment paper to fit the bottom.
  • Preheat the oven to 400°F/200°C
  • Beat the eggs, sugar, salt and vanilla together until frothy.
  • Add the almond flour and lemon zest, combine to make a thick batter.
  • Transfer the batter to the cake pan and bake for about 10 minutes.
  • The cake is finished when the top is golden brown, the sides have pulled away from the pan and a toothpick inserted into the center is clean.
  • If you'd rather bake at 350°F, increase the cooking time. Begin checking at 10 minutes and look for the signs above to indicate when the cake is finished.
  • Remove from oven and allow to cool slightly before removing from the pan.
  • Transfer to a platter and place the cross template on top.
  • Dust with confectioner's sugar to suit. Remove the template and slice.