Lemon Almond Cake

5 1 vote

Recipe Rating

Preheat the oven to 180°C (356°F) with fan setting.
Beat the whole eggs in a large bowl until well combined.
Grate the lemon zest into the beaten eggs.
Add the sugar and ground almonds to the mixture, stirring until fully incorporated.
If using, add the tablespoon of matzo flour and mix well.
Pour the batter into a lined baking tin.
Bake in the preheated oven for 35 minutes, until golden on top and a skewer inserted comes out clean.
Optional: Top with flaked almonds during the last 10 minutes of baking for decoration as shown in the image.
Allow to cool slightly before cutting into squares to serve.