Flourless Lemon Almond Cake

"From Epicurious.com I love that this recipe has so few ingredients. Gluten-free, grain-free doesn't have to mean complicated and full of impossible to find ingredients. Although, I did use both my Kitchen-Aid and my Thermomix - so maybe just a teensy bit complicated…"
photo by a food.com user photo by a food.com user
Ready In:
1 8 inch cake


  • 100 g almond meal, 1 1/3 cups almonds ground fine
  • 90 g sugar, 6 tablespoons
  • 4 large eggs, separated
  • 2 lemons, juiced and zested
  • 12 teaspoon cinnamon
  • 12 teaspoon salt


  • Preheat the oven to 375ºF, 190ºC.
  • Grease and line an 8", 20cm, springform pan.
  • If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
  • If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
  • Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
  • Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
  • Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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