• Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
• Preheat oven to 350F/180C.

ALMOND LEMON CAKE

• Grate the lemon zest directly into your mixing bowl. Add the sugar. Gently mix, and let it infuse. Set aside.
• Separate egg yolks from egg whites in two mixing bowls.
• Add the egg yolks to your lemon/sugar preparation and beat on high for 2 minutes until light and fluffy. Then, fold in the almond flour until incorporated. (It will be like a thick paste).
  
• In a separate mixing bowl, beat the egg whites until stiff peaks (about 2 minutes). Fold them into your first preparation a 1/3 at a time. IMPORTANT: Use the first 1/3 to loosen the almond batter. Then carefully fold the rest. Do not over mix, in order not to take the air out.
• Spoon the batter into each well of your Flexipat®.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Cakes from 25min). It is ready when the toothpick inserted comes out clean and that they slightly release from the side.
  
• Once your Almond Lemon Cake is out of the oven, let it cool down for about 10min. Then, unmold onto your cooling rack.

LEMON RUM FROSTING

• When your Lemon Almond Cakes have completely cooled down, prepare the Lemon Rum Frosting.
• In a mixing bowl, whisk together the Confectioners' sugar with the Lemon Juice and Dark Rum using your Mini Whisk. Pour it right way on your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!