Flourless Lemon Almond Cake

lemon cake with powdered sugar on top
Flourless Lemon Almond Cake

209 calories per serving: I got this from Simply Recipes. It’s a gluten-free, light and airy lemon cake made with almond flour, eggs and sugar.

FLOURLESS LEMON ALMOND CAKE

4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
2 T. lemon zest, packed
1/4 teaspoon ground cardamom
1/2 cup white sugar, divided 1/4 cup and 1/4 cup
1 1/2 cups finely ground almond flour
1 teaspoon baking powder
1 teaspoon cider vinegar
Pinch of salt
Powdered sugar for sprinkling

Preheat the oven to 350°F. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter.

(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.) In a large bowl, beat together the egg yolks, lemon zest, and 1/4 cup sugar until smooth. In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.

Then beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.

Fold the beaten egg whites into the almond mixture (which will be fairly thick). You won’t get much lift with the first third of the egg whites, but as you add more, you’ll be able to gently fold in the whites in such a way as to create a light batter.

Gently scoop the batter into pan and bake for 35 minutes. Remove from oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving. Yield: Serves 8.

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