Almond Lemon Cake for Passover – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 170°C (340°F) and grease a round pan 22 cm in diameter.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the yolks with all the sugar, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 3
   Whip the flax egg whites with the salt to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip flax egg whites in a clean, dry bowl, without a drop of yolk.
4. 4
   Add the lemon juice, lemon zest and vanilla to the yolks and mix on low speed.
5. 5
   Add the ground nuts and the baking powder, and the vanilla and Fold gently.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Fold the flax egg white foam into the batter, in three additions, gently.

   ⚙ FoldingSilicone spatula
7. 7
   Pour into the pan.

   Round pan
8. 8
   Bake 35–40 minutes, until a toothpick inserted in the center comes out dry.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let the cake cool completely.
10. 10
    Dust with the powdered sugar and serve.

    Sifter