Lemon Almond Cake with Raspberries & Whipped Cream
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Ingrediënten
Voorbereiding
Preheat oven to 180°C. Grease a 20cm HexClad Hybrid Pan with cooking spray. In a medium bowl, whisk plain flour, almond flour, baking powder, and salt.
In a large bowl using an electric mixer, beat butter, 200 g of the sugar, and lemon zest on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beating well in between each addition. Beat in vanilla.
Add dry ingredients to wet ingredients and beat on low until just combined. Scrape batter into prepared pan and spread into an even layer with a spatula. Sprinkle top of batter evenly with sliced almonds and remaining 12 g of sugar.
Bake until cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes. Let cool at least 15 minutes or completely.
In a medium bowl, beat double whipping cream with a whisk until medium peaks form, about 1 minute. Slice cake and serve topped with whipped cream and raspberries.
