Preparation
- Prepare the base: Whisk the spelt flour with the milk and salt until smooth. Bring the mixture to a boil while stirring constantly, then allow it to cool completely.
- Prepare the almonds: Blanch the almonds by placing them in boiling water briefly, then rinsing with cold water to peel off the skins. Grind the peeled almonds finely.
- Mix: Separate the eggs. Stir the egg yolks, ground almonds, butter, whole cane sugar, and lemon zest into the cooled flour mixture.
- Fold and bake: Beat the egg whites until stiff peaks form and gently fold them into the batter. Pour the mixture into a greased baking dish.
- Finish: Bake at medium heat (approx. 180°C) for about 50 minutes until golden and firm.
Properties: Mild, Nutritious, Aromatic, Savoury (Sweet-Savoury), Wholesome
