Flourless Lemon-Almond Cake
Middle Eastern flavors, delicious and not too sweet.
- Ready In:
- 1 1⁄3 cups blanched slivered almonds
- 8 tablespoons sugar, divided
- 4 large eggs, separated
- 5 teaspoons packed lemon zest, finely minced
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
- Finely grind almonds with 2 tablespoons of sugar in food processor.
- Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
- Add almond mixture, stir.
- Separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry.
- Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
- Transfer to prepared pan.
- Bake until toothpick inserted in center comes out clean, about 30-35 minutes.
- Cool on rack, turn out onto serving platter.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Very thin cake, we didn't go for it much and we are gluten free, so I sliced some fresh strawberries adding a little organic sugar in them and let them macerate for a while to release some juice I poured that with some thick cream (keshta, which comes in cans in Middle Eastern shops) dolloped on top and a little recipe#480968 drizzled over. DH still didn't eat it really. It was pretty difficult to fold all of the almond mixture which was stiff, completely into the egg white. It was mostly like egg white meringue without crunch.