Lemon Almond Cakes with Crunchy Almond Toffee Glaze by @aliterdulcia

43 min

12 servings

🥚

4

Eggs

🍬

240 g

Sugar

🍋

2 lemons

Lemon zest

🌰

100 g

Ground raw marcona almonds

🌾

100 g

Flour

🫙

4 g

Baking powder

🧂

0.3 g

Salt

🧈

60 g

Butter

🌰

30 g

Almonds

  1. Preheat

    Preheat the oven to 180°C / 350°F and place the silicone cavity mold on a baking tray.

  2. Grate
    • lemon zest

    Finely grate the zest from 2 lemons, avoiding the bitter white pith.

  3. Whisk
    • large egg
    • granulated sugar
    • lemon zest

    Whisk 4 large eggs with 160 g granulated sugar and the lemon zest until pale and slightly thickened.

  4. Combine
    • wheat flour
    • salt

    Combine 100 g wheat flour, 4 g baking powder, and 0.3 g salt in a separate bowl.

  5. Fold
    • wheat flour
    • salt
    • Eggs

    Fold the flour mixture and 100 g ground raw Marcona almond into the egg mixture until no dry streaks remain.

  6. Divide

    Divide the batter evenly among 10 cavities of the mold, filling each about three-quarters full.

  7. Bake

    Bake at 180°C / 350°F for 25 to 30 minutes, until the cakes are golden and a tester comes out clean.

  8. Melt
    • butter
    • granulated sugar

    Melt 60 g butter with 80 g granulated sugar in a small saucepan over medium heat.

  9. Stir
    • sliced almond

    Stir in 30 g sliced almond and cook until the mixture becomes golden toffee.

  10. Spoon
    • Ground raw marcona almonds

    Spoon about 1 tablespoon of warm almond toffee glaze over each cake.

  11. Cool

    Cool the glazed cakes on a cooling rack until the topping is crisp and set.

Lemon Almond Cakes with Crunchy Almond Toffee Glaze by @aliterdulcia

43 min

12 servings

🥚

4

Eggs

🍬

240 g

Sugar

🍋

2 lemons

Lemon zest

🌰

100 g

Ground raw marcona almonds

🌾

100 g

Flour

🫙

4 g

Baking powder

🧂

0.3 g

Salt

🧈

60 g

Butter

🌰

30 g

Almonds

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F and place the silicone cavity mold on a baking tray.

    silicone cavity mold

  2. Step 2/11

    Finely grate the zest from 2 lemons, avoiding the bitter white pith.

    🍋lemon zest
    🧀fine grater

  3. Step 3/11

    Whisk 4 large eggs with 160 g granulated sugar and the lemon zest until pale and slightly thickened.

    🥚large egg
    🍬granulated sugar
    🍋lemon zest
    🥣mixing bowl
    🥄balloon whisk

  4. Step 4/11

    Combine 100 g wheat flour, 4 g baking powder, and 0.3 g salt in a separate bowl.

    🌾wheat flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/11

    Fold the flour mixture and 100 g ground raw Marcona almond into the egg mixture until no dry streaks remain.

    🌾wheat flour
    🫙baking powder
    🧂salt
    🌰ground raw Marcona almond
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/11

    Divide the batter evenly among 10 cavities of the mold, filling each about three-quarters full.

    silicone cavity mold
    🥄rubber spatula

  7. Step 7/11

    Bake at 180°C / 350°F for 25 to 30 minutes, until the cakes are golden and a tester comes out clean.

    silicone cavity mold

  8. Step 8/11

    Melt 60 g butter with 80 g granulated sugar in a small saucepan over medium heat.

    🧈butter
    🍬granulated sugar
    🍲small saucepan
    🥄heatproof spoon

  9. Step 9/11

    Stir in 30 g sliced almond and cook until the mixture becomes golden toffee.

    🌰sliced almond
    🍲small saucepan
    🥄heatproof spoon

  10. Step 10/11

    Spoon about 1 tablespoon of warm almond toffee glaze over each cake.

    🥄heatproof spoon

  11. Step 11/11

    Cool the glazed cakes on a cooling rack until the topping is crisp and set.

    ✨cooling rack

Composition

Ingredients

Types

Fruit, Leavening agents, Seasonings, Dairy

Ingredients

Eggs, Sugar, Lemon zest, Ground raw marcona almonds, Flour, Baking powder, Salt, Butter, Almonds

Notes

Eggs (size L, at room temperature), Lemon zest (zest of 2 lemons), Butter (for the glaze), Almonds (for the glaze, sliced)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

238 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 29g, Fat: 12g, Fiber: 1.5g, Sugars: 23g, Sodium: 43mg

Nutritional Information

Minerals

Calcium: 49mg, Iron: 1.2mg, Potassium: 91mg

Vitamins

Vitamin E: 2.2mg, Vitamin C: 1.1mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, balloon whisk, fine grater, rubber spatula, measuring spoon, small saucepan, heatproof spoon, silicone cavity mold, cooling rack

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Coffee break, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, Mediterranean

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Tender, Crunchy, Sticky

Flavors

Lemon, Almond, Sweet, Tangy, Buttery, Caramelized

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.,Separate layers with parchment paper to protect the crisp topping.), fridge : 5 days (Store in an airtight container.,Bring to room temperature before serving for the best texture.), freezer : 2 months (Freeze unglazed cakes in an airtight container.,Prepare the almond toffee glaze after thawing.)