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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 307.2
  • Total Fat: 11.8 g
  • Cholesterol: 46.3 mg
  • Sodium: 76.6 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Flourless Lemon cake calories by ingredient
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Flourless Lemon cake

Submitted by: JUSTYNA7

Introduction

A dense, rich delicious cake that got rave reviews from the family. The original recipe was for orange cake and had only almonds so you can definitely make it with only almonds! (no oats) and no margerine (I added that). Fiber and protein make this snack a mini meal. It uses WHOLE lemons in the cake with some preparation to remove the bitterness in the skin, but worth it for a really lemony taste. Sugar could be reduced to 1 cup. I liked the pie plate which allowed the cake edges to get a bit chewy but the middle was still moist. The original recipe used a 22 cm springform pan. The lemon drizzle on top makes it a fancy dish but also could be ommited. I calculated for the recipe without ommissions or decreases. In future I would double the recipe to have one cake for dessert and freeze the other in portion size snacks! A dense, rich delicious cake that got rave reviews from the family. The original recipe was for orange cake and had only almonds so you can definitely make it with only almonds! (no oats) and no margerine (I added that). Fiber and protein make this snack a mini meal. It uses WHOLE lemons in the cake with some preparation to remove the bitterness in the skin, but worth it for a really lemony taste. Sugar could be reduced to 1 cup. I liked the pie plate which allowed the cake edges to get a bit chewy but the middle was still moist. The original recipe used a 22 cm springform pan. The lemon drizzle on top makes it a fancy dish but also could be ommited. I calculated for the recipe without ommissions or decreases. In future I would double the recipe to have one cake for dessert and freeze the other in portion size snacks!
Number of Servings: 12

Ingredients

    Cake:
    2 lemons (whole)
    3 eggs
    1 1/2 cups sugar
    1/4 cup olive oil margerine
    2 cups ground almonds
    1 cup glutten free oat flour
    1 tsp. baking powder

    Lemon Syrup:
    1 lemon (peel grated and fruit juiced)
    3/4 cup sugar

Directions

Place 2 lemons in a saucepan covered with cold water. Bring to a boil over medium heat and then cook 15 minutes. Drain. Return to pan, cover with cold water and again bring to boil and cook 15 minutes. Refresh the lemons under cold water. Chop coarsely and discard seeds. Put in food processer and process until smooth.

Use an electric mixer to whisk the eggs, sugar and margerine until thick and pale. Add the lemon mush, ground almonds, oat flour, baking powder and margerine and fold in together. Pour into prepared pie plate sprayed with cooking spray or greased.

Bake at 350 until the top is brown (about 45 minutes) and a skewer comes out clean.

Meanwhile prepare the glaze. Grate the peal of the remaining lemon and then juice this lemon and place in a small pan. Add sugar and cook over low heat (or over a pan of boiling water) until the sugar is dissolved and syrup thickens.

Allow cake to cool 15 minutes then turn onto a serving platter. Poke holes in the top with a skewer (maybe 10 holes?) and then drizzle with the lemon syrup.

Nice warm or cold.

Serving Size: 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user JUSTYNA7.






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