Flourless Lemon Almond Cake Recipe

This was absolutely delicious! Light, airy, great lemon cardamom flavors. I will definitely be making this again. I served it with vanilla ice cream and a blueberry sauce.

A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!


Prep time : 20 Minutes
Cook time : 40 Minutes
Total Time : 1 hours
Yield : Serves 8


It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients.  Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature.

When whipping egg whites, make sure your equipment is perfectly clean. Any fat (or even bits of egg yolk in the whites) can keep the egg whites from properly whipping up.

If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until very finely ground.  I would start with a little more than 1 1/3 cups. Our local Whole Foods carries a Bob's Red Mill brand of finely ground blanched almond flour which is what we used for this recipe.


INGREDIENTS

• 4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)
• 2 Tbsp lemon zest, packed
• 1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
• 1 1/2 cup lightly scooped (144 g) finely ground blanched almond flour
• 1 teaspoon baking powder (make sure your baking powder is fresh!)
• 1/4 teaspoon ground cardamom
• 1 teaspoon white or cider vinegar
• Pinch of salt

Get the instructions @ simplyrecipes.com

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