4 eggs, separated
4 heaped tbsp honey
200g almonds, grated
30g haselnuts, grated
150g spelt flour
1 packet Weinstein/wine stone baking powder
75g icing sugar
Beat butter with 2 tbsp honey in a bowl with a wooden spoon until smooth. Add egg yolks one at a time while beating.
Whip the egg whites until stiff. Add 2 tbsp honey and whip until integrated.
Add weinstein baking powder to the almonds and add the haselnuts. Mix a little.
Beat half the nuts into the butter-egg-yolk mixture. Add a little egg white and mix it in. Continue to add more nuts and small amounts of egg white until the nuts are all mixed in. Lift the remaining egg whites under the mixture.
Gradually add the flour while carefully and slowly mixing with a wooden spoon. Add just enough flour so that the mixture remains moist and light. Finely grate in the lemon rind.
Put the mixture in a buttered 28cm cake form and smooth it on top.
Bake for 25 minutes on the second shelf from the bottom.
When finished, check that the cake is baked through with a skewer or fine knife. If not, return to the oven. If it is getting dark on top, cover it with a piece of natural paper.
Remove from the form when cooled.
Make icing from icing sugar and lemon juice and decorate the cake with it.
This nut cake does not need to be too sweet. Just a touch of lemon icing complements it well.
Vincent van Gogh, Sprig of Flowering Almond Blossom in a Glass 1888
Zurbarán, Francisco de, Still Life with Lemons, Oranges and a Rose, 1633