Flourless Lemon Almond Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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