Flourless Lemon-Almond Cake

photo by butterscotchgirl



- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 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
- salt
directions
- 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.
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Reviews
-
very good recipe! this was my first experiment in making non-chocolate flourless cake and being a huge almond fan helps greatly. i added 1 tsp of vanilla and almond extract and substituted orange zest for lemon, though - i made this for someone whos not crazy about lemons. then as a topping, i boiled down a bag of frozen berries with a bit of sugar and poured it on top while the cake was still warm (after poking holes in the top) - the result was very old fashioned and homey delicious. i would like try it without a topping as well, maybe adding some rose water to the mix for a totally different taste. thanks for the recipe! :)
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Tweaks
-
very good recipe! this was my first experiment in making non-chocolate flourless cake and being a huge almond fan helps greatly. i added 1 tsp of vanilla and almond extract and substituted orange zest for lemon, though - i made this for someone whos not crazy about lemons. then as a topping, i boiled down a bag of frozen berries with a bit of sugar and poured it on top while the cake was still warm (after poking holes in the top) - the result was very old fashioned and homey delicious. i would like try it without a topping as well, maybe adding some rose water to the mix for a totally different taste. thanks for the recipe! :)
RECIPE SUBMITTED BY
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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