Flourless Lemon Almond Cake

Name: Flourless Lemon Almond Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 4 larges eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs); 2 Tbsps lemon zest, packed; 100 grams 1/2 cup white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g); 144 grams 1/2 cup lightly scooped finely ground blanched almond flour; 1 teaspoon baking powder (make sure your baking powder is fresh!); 0 teaspoons ground cardamom; 1 teaspoon white or cider vinegar; 1 pinch Pinch of salt; 1 serving Powdered sugar for sprinkling

The recipe Flourless Lemon Almond Cake can be made in approximately 1 hour. One serving contains 196 calories, 7g of protein, and 12g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 8. Head to the store and pick up eggs, baking powder, sugar, and a few other things to make it today. Plenty of people really liked this dessert.

Instructions

Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C).

Equipment you will use

Oven

Frying Pan

Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Baking Paper

Springform Pan

Beat egg yolks, lemon zest, 1/4 cup sugar: In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.

Ingredients you will need

Lemon Zest

Egg Yolk

Sugar

Equipment you will use

Wooden Spoon

Bowl

Whisk almond flour, baking powder, cardamom, beat into egg yolk mixture: In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder.

Ingredients you will need

Cardamom Powder

Baking Powder

Almond Flour

Cardamom

Egg Yolk

Equipment you will use

Whisk

Bowl

Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.

Ingredients you will need

Egg Yolk

All Purpose Flour

Whip egg whites to soft peaks: With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Whisk

Bowl

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).

Ingredients you will need

Egg Whites

Vinegar

Sugar

Salt

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 egg whites. Beat until soft peaks form.

Ingredients you will need

Egg Whites

Sugar

Fold beaten egg whites into almond mixture: Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter.

Ingredients you will need

Egg Whites

Almonds

Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.

Ingredients you will need

Egg Whites

Scoop batter into pan, bake: Gently scoop the batter into the prepared springform pan and place in the oven.

Equipment you will use

Springform Pan

Oven

Bake at 350°F (175 °C) for 30 minutes.

Equipment you will use

Oven

Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.

Equipment you will use

Knife

Oven

Frying Pan

Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.

Equipment you will use

Springform Pan

Sprinkle with a little powdered sugar before serving.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

4larges

eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)2Tbsps

lemon zest, packed 100grams

1/2 cup white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)144grams

1/2 cup lightly scooped finely ground blanched almond flour 1teaspoon

baking powder (make sure your baking powder is fresh!)0teaspoons

ground cardamom 1teaspoon

white or cider vinegar 1pinch

Pinch of salt 1serving

Powdered sugar for sprinkling

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.