|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 9g||32%|
|Total Sugars 45g|
|Vitamin C 72mg||358%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple and delicious, rustic cake that is naturally gluten free, as it's made with almond meal instead of flour. This also makes the cake protein-rich and nutritious. While the recipe requires either a food mill or a food processor, it has an intense lemon flavor. If you like lemons, you will enjoy this cake.
This almond-lemon cake is light and refreshing, and the perfect dessert for a holiday meal or family dinner.
"This cake is a great recipe if you are looking for a flourless or gluten free cake.
The lemon flavor really comes out thanks to the lemon pulp, and the cake was
flavorful and moist. This would be really delicious served with some berries
and whipped cream." - Tracy Wilk
3 organic lemons
6 large eggs (yolks and whites separated)
1 1/4 cups (250 grams) granulated white sugar
3/4 pound (300 grams) finely ground almond meal
2 teaspoons baking powder
1/4 cup confectioners' sugar
Steps to Make It
Gather the ingredients.
Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
Drain the lemons and allow them to cool enough to handle. They will look a bit "deflated," while the cooking water will be pale yellow and quite bitter.
Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
Coarsely chop the lemons—peels and all.
Put the lemons through a food mill with a coarse disk.
Mill the lemons again with a fine disk in a food mill.
Strain the lemon pulp through a fine-mesh strainer. Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle.
Preheat the oven to 350 F/180 C. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 9-inch (22-centimeter) springform pan.
In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
Beat in the lemon cream and almond meal.
In a separate, clean, dry bowl, whip the egg whites to firm peaks.
Gently fold the whites and baking powder into the lemon mixture.
Pour the batter into the prepared pan.
Bake for about 1 hour, or until a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
Dust lightly with confectioners' sugar.
- Instead of almond meal, use 3/4 pound (300 grams) blanched almonds. Divide the blanched almonds into 3 batches and grind them in a food processor or blender until they form a homogeneous almond meal.
- If you do not have a food mill, you can also process the lemons in a food processor and blend until smooth, then pass the puree through a fine-mesh sieve to remove any large pieces.
- Garnish with your favorite berries, such as raspberries, blueberries, or strawberries, for added color and flavor.
- The easiest way to measure out the almonds for this recipe, whether you're using ground almond meal or whole blanched almonds, is to use three 1/4-pound (100-gram) packages.
- If you prefer not to use parchment paper, grease the bottom and sides of the pan with butter, then dust lightly with flour, tapping the side of the upside-down pan to remove any excess flour.