Almond Loaf Cake is suitable for kids 2 plus, because of a possible egg white intolerance.
Total Time: 1 hour
3 eggs, separated
1 teaspoon of lemon zest
170g of butter, soft in cubes
200g of semi-coarse flour (100g of strong wheat flour + 100g of plain flour), sifted
1 teaspoon of baking powder, sifted
Pinch of sea salt
2 tablespoons of ground almonds, sifted
Marmalade and almond flakes to serve with
In a large mixing bowl place sugar with yolks, lemon zest and butter. Whisk on high-speed until smooth and whiter texture, for about 3-4 minutes.
In a small mixing bowl place flour with baking powder and almonds.
Next, put the dry mix into the egg mixture and mix well until smooth texture. Set aside.
In a small metal bowl whisk the egg whites with a pinch of salt and beat until soft peaks form. Stir the egg whites gently into the dough, one-third at a time.
Pour in the dough into lightly greased loaf tin and bake for about 30-40 minutes until golden and firm. The time depends on size of the tin (I prefer thinner and longer tin 10x30cm). If you use smaller tin, it will be baking longer and you should also reduce the temperature, so it bakes evenly.
I recommend to pair my Almond Loaf Cake with more sour marmalades (apricot or sour cherry) as the cake is quite sweet. Enjoy!
Makes 8 serves.