17 February 2013

ALMOND AND LEMON CAKE




today is my friend Arlete's birthday . I made her an almond and lemon cake . a recipe I have in my old recipe notebook . which I believe is a traditional cake from Majorca in Spain  . . .

Almond + Lemon Cake

6 eggs separated and at room temperature
150gr caster sugar
rind of one large lemon . . . just picked from the tree in this case ;)
1/2 teaspoon ground cinnamon
200gr blanched almonds lightly toasted and finely ground

preheat the oven to 170ºC (I toasted the almonds while it was heating and grounded them in a food processor)
grease a 20cm loose base round tin and dust it with a bit of flour
in one bowl beat the egg whites until stiff and set aside
in another bowl beat the yolks and sugar until pale
add the cinnamon and lemon rind
incorporate the ground almonds in the yolk mixture
very gently add the egg whites to the mixture making sure you just fold very gently
carefully place the mixture in the prepared tin and goes in the oven for 30 minutes or until golden brown and the sides come away from the tin
let it cool completely and dust the cake with icing sugar


hoje é o aniversário da minha amiga Arlete . fiz-lhe um bolo de amêndoa e limão . uma receita que tenho no meu velhinho livro de receitas . penso que seja de um bolo tradicional de Maiorca em Espanha . . .

Bolo de Amêndoa + Limão

6 ovos separados e à temperatura ambiente
150gr açúcar
raspa de um limão grande . . .  neste caso acabadinho de apanhar da árvore ;)
1/2 colher (chá) de canela em pó
200gr amêndoas sem pele tostadas e raladas finas

aquecer o forno a 170ºC (tostei as amêndoas enquanto o forno aquecia e triturei-as de seguida no 1,2,3)
untar uma forma de Ø20cm com fundo solto com manteiga e polvilhar com farinha
numa tigela bater as claras em castelo bem firme e reservar
numa outra tigela bater muito bem as gemas e o açúcar até obter um creme esbranquiçado
juntar a canela e a raspa do limão
adicionar a amêndoa a este preparado de gemas
com muito cuidado incorporar as claras sem bater mexendo de baixo para cima
colocar na forma preparada e levar ao forno durante 30 minutos ou até estar dourado e os lados se soltarem da forma
deixar arrefecer completamente e polvilhar com açúcar em pó

5 comments :

Deb said...

Mmmmm...I may have to try this. I won't be able to pick my lemon fresh from the tree however.

paula said...

Hi Deb, you should! :)
I had the chance to try it and it is delicate, soft and not very sweet at all . . . I think you are going to like it :)

Tartlet Sweets said...

This cake looks wonderful. I love almond and lemon together! And I'm generally a fan of any cake that involves folding in whipped egg whites. Lovely!

Evdokia Tsiligiridou said...

must be very tasty!
added in my sweets to do list!
happy birthday to your friend!

Andreia said...

Que bom aspecto. Hei-de experimentar!