Ingredients (eight serves):
- English cake pan, 12 inches long
- 2 large eggs
- 7.4 oz (1 cup + 1 tbsp) sugar
- Zest of 2 large lemons
- 5 tbsp fresh lemon juice
- 1/3 cup (2.7 fl oz) heavy cream or coconut cream
- 2.8 oz (1/3 cup or 2.7 fl oz) melted butter or neutral oil like grape seed, canola, or soy
- 3.5 oz ground peeled almonds
- 2.8 oz (1/2 cup + 1 tbsp) cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
Optional for garnish: sliced blanched almonds
Instructions:
- Preheat the oven to 340°F and grease the pan.
- In a large bowl, whisk eggs and sugar until light and fluffy. Add lemon zest, lemon juice, and cream, mixing well. Incorporate melted butter or oil.
- In a separate bowl, mix ground almonds, cornstarch, baking powder, and salt. Gradually fold this mixture into the large bowl just until a uniform batter forms.
- Pour the batter into the pan and smooth it out. If desired, sprinkle with sliced almonds. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with crumbs. Remove, cool, and chill in the refrigerator for about two hours to set (facilitates cutting). Serve.
- Store wrapped in cling film for up to 3 days at room temperature (refrigerate in summer). The cake can also be frozen.
**Note: Suitable for Passover. Contains kitniyot. For a parve version (using coconut cream and oil), it is recommended to add an extra two tablespoons of ground almonds.