Gluten-free almond cake
Ingredients
200 g almonds
4 eggs
200 g Organic Cane Sugar Fairtrade
1 tbsp grated untreated lemon zest
1 tsp finely chopped rosemary
1 tsp Dansukker Vanilla Sugar
Decoration
Dansukker Icing Sugar
Grated untreated lemon zest
For the tin
Margarine
Dansukker Cane Sugar Granulated
Instructions
Blanch, peel and grind the almonds. Whisk the egg with the sugar until light and fluffy. Add the remaining ingredients. Pour the mixture into a greased tin measuring 20 x 30 cm. Bake at the centre of the oven at 175 °C for about 40 minutes. Leave to cool on a wire rack. Cut into squares.
Powder the cake with icing sugar and sprinkle with grated lemon zest just before serving.
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