Lemon Almond Cake

Ingredients

• 1 untreated lemon
• 1 untreated orange
• 250 g soft butter
• 250 g sugar
• 6 Eggs
• 200 g ground almond kernels
• 200 g spelt flour
• 50 g starch
• 1 tsp Baking powder
• 100 g apricot jam
• candied lemon slices (optional)

Instructions

1. 1.

   Grease and flour a springform pan if needed. Wash the lemon hot, grate its zest finely and squeeze out the juice. Wash the orange hot, grate half of its zest and squeeze out the juice.

2. 2.

   Beat the soft butter with the sugar until fluffy. Stir in the zest and juices. Beat the eggs one at a time into the mixture for 5 minutes until well aerated. Fold in the ground almonds. Mix spelt flour with starch and baking powder and fold quickly into the batter.

3. 3.

   Fill the batter immediately into the pan and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for 50–60 minutes. Test with a skewer.

4. 4.

   Leave the finished lemon almond cake in the pan for 5 minutes, then open the springform ring and cool on a wire rack.

5. 5.

   Warm the apricot jam gently in a small pot until liquid. Spread thinly over the cake and top with candied lemon slices.