INGREDIENTS

  • 1 ½ cup ground almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cardamom
  • 2 teaspoon lemon zest
  • 4 eggs, separated into 4 yolks & egg whites (room temperature)
  • Pinch of salt
  • ½ teaspoon vinegar
  • ½ cup sugar, divided ¼ & ¼

METHOD

Pre heat the oven to 175 degrees Celsius. Line the bottom of a spring pan with parchment paper, keep aside.

In a large bowl whisk together the almond flour, ground cardamom & baking powder. Now add the flour mixture to the egg yolk mixture & beat until smooth.

With an electric mixer & a bowl with the whisk attachment, beat the egg whites starting on a low speed & gradually increasing the speed. When bubbles start to form, add a pinch of salt & a teaspoon of vinegar.

As the egg whites begin to increase in volume, sprinkle in the remaining ¼ cup of sugar, a little at a time, as you continue to beat the egg whites.

Beat until soft peaks form.

Fold in the beaten egg whites into the almond mixture a large spoonful at a time.

Gently scoop the batter into the prepared pan & place it in the oven. Bake for 35 mins.

Remove from the oven & let it cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the spring pan.

Release the spring pan sides & gently move the cake (on penchant paper) to a cake serving plate.

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