Lemon and al­mond cake

The Jewish Chronicle - - LIFE - SIL­VIA NACAMULLI’S

This moist, del­i­cate cake (aka bocca di dama — lady’s mouth) is a clas­sic at my fam­ily’s Seder in Rome. I like to use whole al­monds and crush them with a food pro­ces­sor so they keep their nutty tex­ture and give a hint of brown. How­ever blanched or ground al­monds also work if you are in a rush. of matzah meal, dis­card­ing any sur­plus that hasn’t stuck. Line the base with grease­proof pa­per.

Sep­a­rate the eggs and beat the yolks with the sugar, ide­ally with an elec­tric mixer us­ing the pad­dle at­tach­ment, un­til you have a thick, pale, creamy con­sis­tency. Add the crushed al­monds, a pinch of salt, lemon zest and juice and beat again.

In a sep­a­rate bowl, beat the egg whites un­til they are very stiff.

Add the egg whites to the rest of the mix­ture in three goes, gen­tly fold­ing them in un­til blended but try­ing to re­tain as much air as pos­si­ble.

Pour the mix­ture into the tin, sprin­kle with flaked al­monds – if us­ing — and bake for about 30 min­utes. Test if the cake is cooked by in­sert­ing a skewer or tooth­pick; if cooked it will come out clean and dry. If there are any crumbs or wet mix­ture on the skewer, re­turn the cake to the oven and check ev­ery 5 min­utes un­til ready.

When baked, cool on a wire rack for at least 30 min­utes – ide­ally an hour — be­fore re­mov­ing it from the tin.

Place on a cake plate and dust with a lit­tle ic­ing sugar to serve. Serve warm or at room tem­per­a­ture.

www. cook­ing­forthe­soul.com

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.