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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350F/175°C Spread the almonds on a baking sheet and toast until golden and fragrant, about 10-12 minutes. Cool completely. | 2. Grease a 9-inch/23cm springform pan and set aside. In a food processor or clean coffee grinder, grind the almonds as finely as possible with 1/4 cup (50g) of the sugar. In a medium bowl, stir together the ground almonds, buckwheat flour, salt, cinnamon, lemon zest and baking powder. | 3. In another bowl, beat the butter and 1 cup (200g) of the sugar until fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the dry mixture alternately with the milk until everything is well combined. | 4. In a clean mixing bowl and using spotlessly clean beaters, whip the egg whites with the remaining 1/4 cup (50g) sugar until they form stiff, glossy peaks. Stir one-quarter of the whites into the cake batter to lighten it, then gently fold in the rest. Scrape the batter into the greased pan, smoothing the top. | 5. Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, covering the top loosely with foil if it begins to darken too much. Cool the cake for ten minutes on a rack, then carefully remote the outer ring and cool completely. Store, covered, at room temperature for up to 3-4 days. Dust with a little powdered sugar before serving, if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup		1927.12	0.0	0.0	218.0
buckwheat flour	1 1/2	1/2		603.0	127.06200000000001	22.715999999999998	5.58
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
lemon zest	1		grated	-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
butter	3/4	cup	unsalted	1026.0	47.141999999999996	32.058	86.4
sugar	1 1/2	cups	divided	479.7	90.012	15.015	7.4879999999999995
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg	4		separated	286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.