Flourless Lemon Almond Cake (From Simply Recipes Website)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature2 Tbsp lemon zest, packed1/4 teaspoon ground cardamom1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)1 1/2 cup (170 g) finely ground almond flour*1 teaspoon baking powder (make sure your baking powder is fresh!)1 teaspoon white or cider vinegarPinch of saltPowdered sugar for sprinkling
1 Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3 In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.
4 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
5 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won't get much lift with the first third of the egg whites, but as you add more, you'll be able to gently fold in the whites in such a way as to create a light batter.
6 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.
Sprinkle with a little powdered sugar before serving.
Serving Size: 12 - 16 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user FREEBIRDMOM.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3 In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.
4 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
5 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won't get much lift with the first third of the egg whites, but as you add more, you'll be able to gently fold in the whites in such a way as to create a light batter.
6 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.
Sprinkle with a little powdered sugar before serving.
Serving Size: 12 - 16 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user FREEBIRDMOM.
Nutritional Info Amount Per Serving
- Calories: 143.3
- Total Fat: 9.0 g
- Cholesterol: 71.9 mg
- Sodium: 81.1 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.6 g
- Protein: 5.4 g
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