Preheat the oven to 175 °C (155 °C fan) and separate the eggs. Line a cake tin with baking paper or grease it lightly.
Whisk the egg whites with the salt until stiff, glossy and stable.
Beat the egg yolks with the honey, lemon juice and lemon zest until pale and frothy. Then fold in the almonds and baking powder.
Carefully fold the whisked egg whites into the almond mixture in several batches so the batter stays airy.
Pour the batter into the tin and bake at 175 °C for 35–40 min, until golden and the top cracks slightly. Leave to cool a little before slicing.
Serve the lemon almond cake plain or with a little extra lemon zest on top.
Good to know
This cake is soft, fragrant and pleasantly simple. The lemon keeps it fresh, the almonds give it depth. The kind of cake that disappears fast.
Swaps
Honey → date paste (contains some fibre) | Almonds → hazelnuts (stronger flavour) | Lemon → orange (milder, also contains vitamin C) | Honey → maple syrup (contains small amounts of minerals)
Allergens
Contains eggs and tree nuts (almonds). Usually fine for children who can eat nuts – but no honey for babies under one year old. Fine in pregnancy as long as the eggs are fully baked through.
