1 cup sugar
3 cups ground almonds
Grated rind of one lemon
Pinch of salt
Icing sugar (about 2 tbsp. for decoration)
Preheat oven to 350F
Grease and flour a 9” round cake pan (springform is best)
Beat the eggs and slowly add the sugar until mixture is light coloured and thick, about 5-8 minutes of beating. Add in the remaining ingredients and continue beating until well blended.
Pour into cake pan. Bake for 35-40 minutes.Cool, remove from pan.
Cut out the template of the cross, and when cake is completely cool place it on top of the cake.
Sprinkle surface of the cake with icing sugar and then carefully remove cross to reveal the design.
All images and content used with permission by author.
Nada’s Tips & Tricks: I had the grandkids dust the icing sugar and they got a little heavy handed – I’m sure it’s supposed to look a little finer than the picture – oh well. We also did a reverse image dusting. To keep the paper in place for the templar design, stick some toothpicks around the cut out to secure it. You can also use cookie cutter designs for various occasions. We served the cake with raspberries and some French vanilla ice cream – delicious!