{"id":2094,"date":"2021-05-11T12:35:02","date_gmt":"2021-05-11T12:35:02","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2094"},"modified":"2021-05-11T12:35:02","modified_gmt":"2021-05-11T12:35:02","slug":"lemon-almond-and-amaretti-biscuit-cake","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/lemon-almond-and-amaretti-biscuit-cake\/","title":{"rendered":"Lemon, Almond and Amaretti Biscuit Cake"},"content":{"rendered":"<ul>\n<li>1 organic lemon (about 150g),<span class=\"Apple-converted-space\">\u00a0 <\/span>buy the best one you can find<\/li>\n<li>170 g of fine sugar<\/li>\n<li>170 g of peeled whole almonds (or already ground almonds)<\/li>\n<li>6 amaretti biscuits<\/li>\n<li>a pinch of salt<\/li>\n<li>5 eggs, separated<\/li>\n<\/ul>\n<p>Start with preparing the lemon.<\/p>\n<p>Thoroughly wash the lemon and place it in a small pot. Cover the lemon with enough water and cook on a gentle heat until the skin turns soft. It shouldn&#8217;t take more than 30 minutes.<\/p>\n<p>Take your lemon out and leave on the side to cool down.<\/p>\n<p>Cut the cooked lemon lengthways in half and search with your fingers for any seeds, which you will discard.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Blitz the quartered lemon into a smooth pur\u00e9e using a hand blender.<\/p>\n<p>Toast the almonds in a pan for a few minutes.<\/p>\n<p>Once they cool down a little blitz them in a blender with the amaretti biscuits and two tablespoons of sugar until all the ingredients turn into a sandy consistency.<\/p>\n<p>If you choose to use already ground almonds, finely crush the amaretti biscuits and mix them with the almond flour.<\/p>\n<p>In a large bowl whisk the egg yolks with the sugar until pale.<\/p>\n<p>Add the ground almonds, amaretti biscuits, a pinch of salt and stir very well. Finally add the lemon pur\u00e9e and<span class=\"Apple-converted-space\">\u00a0 <\/span>stir it into the egg and almond mixture.<\/p>\n<p>In the meantime add a drop of lemon juice to the egg whites and whisk them until they start to form soft peaks.<\/p>\n<p>First fold a third of the whisked egg whites into the lemon and almond mixture and next fold in the rest, making sure you don&#8217;t overwork it.<\/p>\n<p>Grease and line with a baking parchment a tall spring form tin, 18 cm in diameter.<\/p>\n<p>Pour the cake batter into the prepared baking tin and even out the surface.<\/p>\n<p>Loosely place a sheet of aluminium foil on top and bake for about 40 minutes in the preheated oven to 175-180 C (non fan).<\/p>\n<p>Take the aluminium sheet off and allow an extra 2 minutes for the cake to turn slightly golden on top in the oven.<\/p>\n<p>Take the cake out from the oven and wait until it cools down before handling.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 organic lemon (about 150g),\u00a0 buy the best one you can find 170 g of fine sugar 170 g of peeled whole almonds (or already ground almonds) 6 amaretti biscuits a pinch of salt 5 eggs, separated Start with preparing the lemon. Thoroughly wash the lemon and place it in a small pot. Cover the &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/lemon-almond-and-amaretti-biscuit-cake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lemon, Almond and Amaretti Biscuit Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[59,82,154,155],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2094"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2094"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2094\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2095"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}