GLUTEN FREE MEYER LEMON/ALMOND CAKE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 Cups ALMOND MEAL/FLOUR (Red Mill)1 tsp baking powder1/4 tsp salt3 eggs1 cup sugar1 tsp vanilla1 15oz tub Ricotta CheeseZest of 2 Meyer LemonsJuice of 2 Meyer Lemons
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.
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.
Nutritional Info 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
Member Reviews