Lemon almond cake

Name: lemon almond cake
Cook time: 30 min
Total time: 80 min
Yield: 10
Ingredients: 4 Trays almond shavings a 55 g; 2 lemons cleaned up; 200 g butter at room temperature; 200 g white caster sugar 5 tbsp for the syrup; 3 Eggs; 100 g semolina pack 500 g; 1 el baking powder pack of 80 g

A tasty recipe. The dessert contains the following ingredients: almond shavings (a 55 g), lemons (scrubbed), butter (at room temperature), white caster sugar (5 tbsp for syrup), eggs, semolina (pack 500 g) and baking powder (pack 80 g) .

Ingredients

Kitchen Stuff

food processor, spring form, diameter approx. 22 cm

Directions

Preheat the oven to 180 ° C. Grind 200 g of almonds in the food processor as finely as possible. Roast the rest of the shavings for 3 minutes in a frying pan without butter or oil. Let cool on a plate. Grate the yellow skin of the lemons and press the fruits.
Beat the butter and sugar in a bowl with a mixer until the sugar has dissolved. Beat the eggs 1 by 1. Mix the ground almonds, semolina and baking powder in a bowl and add them to the batter in a beating manner. Stir in the lemon zest. Scoop in the greased spring form. Bake in the center of the oven for about 50 minutes.
Heat the lemon juice with 5 tbsp sugar. Leave on low heat for 8 minutes. Sprinkle the cake with the toasted almond shavings. Pour the syrup over it. Let cool, remove the shape. Tasty with lecurd (jar 320 g).