@in_cucinacon_sofia - Almond & Citrus Cake

20 mins
45 min
@in_cucinacon_sofia - Almond & Citrus Cake


  • Preheat your oven to 170/Gas Mark 3 1/2 and line your baking tin with parchment paper. In a bowl combine your caster sugar and zest, and make sure to rub the zest and sugar together to release the citrus scent.

  • Add the eggs and whisk to a very pale colour and light consistency. Add the ground almonds or almond flour, cinnamon and fold until fully combined making sure that the air is still incorporated. 

  • Place into the baking tin and bake for about 40 min in the middle of the oven. After 30 min, check with a wooden stick that the cake is fully cooked. 

  • In the meantime prepare your topping by whisking by hand, to a spoonable consistency. Once the cake is fully cooled, spread The Coconut Collab Double Cre&m on top and decorate with the topping of your choice. I used few rose petals and thinly chopped pistachios.

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