- 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
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.