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Sicilian Almond Lemon Cake - Torta alle Mandorle e Limoni

Serves 8



3  large lemons, washed
left whole  (Meyer lemons preferred)

2 3/4  cups finely ground blanched or sliced almonds

    Chef’s note:  The easiest way to measure the almonds is by weight.  You will need 3/4 of a   pound or 300 grams.  Three 1/4 pound packages makes the task even easier.

1 1/2  cups sugar

6  eggs, separated

2  teaspoons baking powder

1/2 teaspoon salt

Confectioner's sugar

9-inch spring form pan, buttered, lined with buttered parchment paper and
set aside.


1 cup or more of confectioner’s sugar

1/2  teaspoon fiore di Sicilia extract

! few drops of milk


2  medium size lemons, thinly sliced
seeds removed

1  cup sugar

1  cup water

Coarse white sugar for dipping slices


Place lemons in a pot, cover with cold water and bring to a boil.  Lower the heat and cook just under the boil for about 45 minutes.  Drain and when cool, trim the ends, cut them in half widthwise and remove the seeds.  Chop the lemons and
place in a food
processor with 1/2 cup of the sugar and
process until smooth.  Transfer mixture to a fine mesh strainer set over and
 bowl and
strain the lemon mixture.

Preheat oven to 350° F.

Divide blanched peeled almonds into three batches and
whirl them in a food processor until they are powdered.  Combine the batches and
set them aside.

Beat the egg yolks and
remaining 1 cup of sugar in a medium bowl until they are pale yellow and frothy looking, and then beat in the lemon and the powdered
almonds.  Stir in the salt and baking powder.

In a separate bowl with clean beaters, whip the whites into soft peaks.  Fold
the beaten whites into the lemon mixture and
pour the batter into the pan.  

Bake the cake for about 45 minutes, or until a cake tester
inserted in the middle comes out dry.  Be careful not to let the cake brown too much; it should be golden brown.

Cool slightly then release sides of the spring pan, remove the sides, and let the cake cool.  Dust it with confectioner's sugar and serve with the candied
lemon slices.  Or make a confectioner’s glaze with:

Mix all until the glaze consistency forms then spread over cooled cake; add several candied lemon slices and some sprigs of mint for garnish.

Combine sugar and
water in a 12 inch or larger skillet and
heat until sugar dissolves and
 mixture looks clear.  Add the lemon slices in single layers (use two pans if necessary) and
 simmer gently until liquid is reduced, turns syrupy and lemons look glazed.
Transfer lemon slices with tongs to a lightly oiled rack to cool slightly; when cool enough to handle dip one half into the coarse sugar.   Cool completely then use to garnish cake.

Our friends at King Arthur Flour carry the fiore di Sicilia; go to:

This recipe is featured on show 2701 – Got Lemons?



  1. Melinda's avatar


    Just saw this today and I can't wait to make it! Yummy! Thank you!
  2. Paula's avatar


    Watch this today. Was really hoping to see it cut into. Also, what is the weight of the lemons used since lemons here are all different sizes but never the size of a grapefruit.
  3. Lauri Schwitter's avatar

    Lauri Schwitter

    I am mesmerized over the red Kithen aide mixer !!Never saw that model before could you send me a pic or copy of that video ?Please !!Where can one buy that model ?Thank you !!
  4. Theresa's avatar


    Can you substitute almond flour for ground almonds

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