GLUTEN FREE MEYER LEMON/ALMOND CAKE

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 264.9
  • Total Fat: 17.2 g
  • Cholesterol: 43.8 mg
  • Sodium: 59.0 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 10.7 g

View full nutritional breakdown of GLUTEN FREE MEYER LEMON/ALMOND CAKE calories by ingredient


Introduction

This recipe is super low in carbs, and Gluten Free. It is made out of Ground Almond meal-no grains at all.
It is super moist and dense-you will love it.
It can be made with regular Lemons too if you cannot find the Meyer Lemon. This recipe is super low in carbs, and Gluten Free. It is made out of Ground Almond meal-no grains at all.
It is super moist and dense-you will love it.
It can be made with regular Lemons too if you cannot find the Meyer Lemon.
Number of Servings: 16

Ingredients

    2 Cups ALMOND MEAL/FLOUR (Red Mill)
    1 tsp baking powder
    1/4 tsp salt
    3 eggs
    1 cup sugar
    1 tsp vanilla
    1 15oz tub Ricotta Cheese
    Zest of 2 Meyer Lemons
    Juice of 2 Meyer Lemons

Tips

This cake needs to chill in the refrigerator for at least 4 hours befor serving.
It tastes better the next day when all the ingredients come together.


Directions

Preheat oven to 350.
Combine Almond Meal, baking powder and salt.
In another bowl, combine remaining ingredients, and mix well.
Add wet ingredients to dry ingredients and stir until smooth
Pour mixture into either a 9" oiled deep dish pie pan, or springfoam pan.
Bake 50-55 minutes until center is no longer jiggly in center, and top and edges are golden brown.
Refridgerate 4 hours to set before serving.

Serve with Lemon zest garnish, Lemon Curd, or whipped cream (very bad, LOL)

Serving Size: Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user DANDELIONWINE_O.