Almond Lemon Cake - Mjuk mandelkaka med citron

ALMOND LEMON CAKE

Mjuk mandelkaka med citron

12 pieces

1.7 oz butter

2 eggs

0.8 cup sugar

2 teaspoons baking powder

0.8 cup flour

0.3 cup almond flour

0.4 cup regular milk

grated zest from 1 lemon

Caramel icing:

0.6 cup heavy cream

2 tablespoons white molasses

1 tablespoon vanilla sugar

1 tablespoon butter

Decoration:

whipped cream

strawberries

Preheat oven to 347F.

Melt the butter and beat eggs and sugar until fluffy. Mix baking powder and flour and turn this into the batter together with milk, melted butter and lemon zest. Pour in a greased, floured springform pan, diameter approx 9 inches. Bake in the lower part of the oven until the cake is done, about 35 minutes. Allow to cool for 10 minutes before unmoulding. Allow to cool completely.

Caramel icing:

Bring cream and molasses in a saucepan to a viscose sauce, about 15 minutes, stirring occasionally. Remove from heat and stir in the vanilla sugar and butter. Pour the icing over the cake and let set. Decorate with whipped cream and strawberries.

Enjoy!

Bella