Almond, Lemon & Cinnamon Cake
All-time favorite 5-ingredient-gluten-free-not-too-sweet-perfect-for-so-many-situations cake.
It’s fragrant but not too sweet, so it’s as good for a brunch or a book group as it is for dessert. The texture is amazingly moist, but not too dense. As a bonus, it’s totally gluten free though being an almond base it’s obviously not suitable for those with nut allergies. The cinnamon is subtle but beautifully aromatic.
250g almonds (ground)
250g caster sugar (golden)
Zest from one medium lemon
3/4 tsp Burlap & Barrel Ground Cinnamon Verum
5 large eggs
- In a mixing bowl, combine 250g ground almonds, 250g (golden) caster sugar, the zest of one medium lemon, and 3/4 tsp cinnamon.
- In a second bowl, whisk 5 large eggs until scrambled. Add the eggs into the almond mix and stir until combined.
- Pour the mixture into a well-greased springform pan, and bake at 180C/350F for 30 minutes or until golden.
- Cool and serve with the accompaniments of your choice! (Tonight it was blackberries, toasted pistachios, rosemary flowers, a drizzle of Scottish heather honey, and a spoon of whipped cream.)