Flourless Italian Almond-Lemon Cake
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The Spruce / Ana Maria Stanciu
Nutrition Facts (per serving) | |
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495 | Calories |
25g | Fat |
61g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 495 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 3g | 14% |
Cholesterol 140mg | 47% |
Sodium 118mg | 5% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 9g | 32% |
Total Sugars 45g | |
Protein 15g | |
Vitamin C 72mg | 358% |
Calcium 201mg | 15% |
Iron 3mg | 17% |
Potassium 617mg | 13% |
*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.
Ingredients
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3 organic lemons
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6 large eggs (yolks and whites separated)
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1 1/4 cups (250 grams) granulated white sugar
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3/4 pound (300 grams) finely ground almond meal
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2 teaspoons baking powder
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1/4 cup confectioners' sugar
Steps to Make It
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Gather the ingredients.
The Spruce / Ana Maria Stanciu
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Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
The Spruce / Ana Maria Stanciu
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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.
The Spruce / Ana Maria Stanciu
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Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
The Spruce / Ana Maria Stanciu
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Coarsely chop the lemons—peels and all.
The Spruce / Ana Maria Stanciu
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Put the lemons through a food mill with a coarse disk.
The Spruce / Ana Maria Stanciu
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Mill the lemons again with a fine disk in a food mill.
The Spruce / Ana Maria Stanciu
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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.
The Spruce / Ana Maria Stanciu
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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.
The Spruce / Ana Maria Stanciu
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In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
The Spruce / Ana Maria Stanciu
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Beat in the lemon cream and almond meal.
The Spruce / Ana Maria Stanciu
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In a separate, clean, dry bowl, whip the egg whites to firm peaks.
The Spruce / Ana Maria Stanciu
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Gently fold the whites and baking powder into the lemon mixture.
The Spruce / Ana Maria Stanciu
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Pour the batter into the prepared pan.
The Spruce / Ana Maria Stanciu
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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.
The Spruce / Ana Maria Stanciu
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Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
The Spruce / Ana Maria Stanciu
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Dust lightly with confectioners' sugar.
The Spruce / Ana Maria Stanciu
Recipe Variations
- 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.
Tips
- 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.