Lemon Almond Cake
by Editorial Staff
A light and fluffy gluten-free lemon cake made with almond flour, eggs, sugar, and lemon zest. Just the perfect holiday dessert!
Cook: 1 hr
Servings: 8
Ingredients
- Eggs – 4 pcs.
- Lemon zest – 2 tablespoon.
- Sugar – 100 g
- Almond flour – 150 g
- Leavening agent – 1 teaspoon.
- Cardamom – 1/4 teaspoon.
- Apple cider vinegar – 1 teaspoon.
- Salt – a pinch
- Powdered sugar for sprinkling
Directions
- Preheat the oven up to 180 ° C. Put parchment paper on the bottom of a baking mold (20 cm in diameter), grease it and the edges with some butter.
- Whisk the egg yolks, lemon zest, and 1/4 cup of sugar with a wooden spoon in a large bowl until smooth.
- Mix the almond flour, cardamom, and leavening agent. Add the flour mixture to the egg yolk mixture and mix it. The mixture should resemble a thick paste.
- Whisk the egg whites with a mixer starting at a low speed and gradually increasing the speed. When the bubbles begin to form, add a pinch of salt and a teaspoon of vinegar (both salt and vinegar will help the whipped egg whites retain their best structure). When the egg whites begin to increase in volume, add the remaining 1/4 cup of sugar gradually and continue whisking. Whisk until soft peaks form.
- Add the egg whites to the almond mixture.
- Pour the batter into the prepared baking dish and place it in the oven. Bake it at 180°C for 30 minutes.
- Take the cake out of the oven and allow it to cool. Sprinkle with some powdered sugar before serving.
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