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About the Kitchen

Almond & lemon cake

This is a delicious recipe we use when on a flour-free diet. It keeps well and remains moist.

Almond & lemon cake

Ingredients

120g butter – softened
275g castor sugar
1tsp vanilla extract
¼ cup lemon zest
4 eggs – separated
240g almond meal
300g cream cheese
Icing sugar and flaked almonds for the top

Instructions

  • Almond-cake-useBeat the butter, half the castor sugar, the vanilla and lemon until pale
  • Add the egg yolks, one at a time, and beat
  • Add the almond meal
  • Fold in the cream cheese
  • In another bowl beat the egg whites until soft peaks
  • Add the remaining sugar to the egg whites mixture and whisk until stiff peaks form
  • Fold gently into mixture
  • Pour into a 20cm cake tin – lined with baking paper
  • Bake at 160°C for 40 mins
  • Cool in the cake tin
  • Dust with icing sugar and scatter the flaked almonds

Notes

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About Us

I am Mouse Poynton – welcome to my blog.
Together with my husband – Richard – we live in the most spectacular setting deep in the Drakensberg Mountains of KwaZulu-Natal in South Africa. We love our life style

- living on a farm surrounded by a nature reserve
- creating and cooking interesting food together
- drinking our wines – made by our son-in-law
- decorating our house built by us and our local builders
- gardening with indigenous plants, vegetables and roses

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