Portuguese-Style Almond Cake

Ingredients

• 50 g whole almonds (peeled)
• 350 g ground almonds
• 400 g coconut palm sugar
• 100 ml water
• 6 egg yolks
• 2 Eggs
• 1 tsp organic lemon zest

Instructions

1. 1.

   Roast the peeled almonds in a dry pan over medium heat until they develop a light brown color. Remove from the pan and set aside for garnish.

2. 2.

   Bring the coconut palm sugar and water to a boil. Add the ground almonds. Simmer on low heat for five minutes, stirring constantly until the mixture becomes translucent. Remove from heat immediately and let cool until lukewarm. Whisk the egg yolks together with the two eggs in a bowl over a bain‑marie.

3. 3.

   Add the warm almond mixture while continuously stirring. Add the grated lemon zest as well, mixing everything together. Keep the mixture in the bain‑marie for 15 minutes (do not boil) until it thickens, stirring frequently.

4. 4.

   Line a springform pan with parchment paper. Pour in the batter and top with whole almonds. Place the pan on the middle rack of a preheated oven at 200 °C (180 °C fan; gas level 3) and bake for about 40 minutes.

5. 5.

   After approximately 15 minutes of baking, cover the cake with parchment paper to prevent excessive browning on top. Once baked, let it cool in the pan for about 10 minutes. Carefully remove from the pan and dust with powdered sugar if desired.