Flourless Lemon Almond Cake
For a simple yet delicious dessert at your next gathering, this homemade treat fits the bill. Not overly sweet or heavy, even those with a smaller appetite can enjoy it without feeling weighed down. This zingy cake is sure to make any event special! Plus, it's gluten-free too!
Ingredients
- 4 large eggs
- 2 medium lemons
- 100 g (1/2 cup) granulated sugar
- 144 g (1 1/2 cups) almond flour
- 1 tsp baking powder
- 1 pinch of salt
- butter or cooking spray, for greasing the pan
- powdered sugar, fresh strawberries for serving, optional
Instructions
- Preheat the oven to 180°C / 350°F. Coat the bottom of a 20 or 22cm / 8 or 9 inch springform pan or round cake tin with greaseproof paper, and the sides of the cake tin with butter or cooking spray, and set aside.
- Crack and separate the 4 large eggs, placing the whites in a medium bowl and the yolks in a large bowl.
- Finely grate the zest of 2 medium lemons and place it in the bowl with the yolks. Add the sugar and mix with a wooden spoon or sturdy rubber spatula until well combined. Add the almond flour, 1 teaspoon of baking powder and a pinch of salt. Stir until the almond flour is moistened and the mixture is just blended.
- Beat the egg whites on medium-high speed until stiff peaks form (about 3 to 4 minutes with an electric mixer).
- Stir 1/3 of the beaten egg whites into the almond batter to lighten it. Then gently add the remaining egg whites and stir until just combined. The batter should be evenly moistened without leaving any streaks of egg white but it won't be completely smooth; don't mix too much. Transfer the batter to the prepared cake pan and gently spread it into an even layer.
- Bake until the edges of the cake begin to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.Leave it to cool for 15 minutes.
- To serve, run a knife around the cake to loosen it. Release the sides of the pan if you're using a springform pan. If you're using a regular pan, invert the cake onto a plate, peel off the parchment paper, and then invert it onto a serving plate again. Serve warm or at room temperature, dusting with powdered sugar and with fresh strawberries if you wish.
