This lemony almond cake is easy, and delicious. The flour is ground almonds, so it is light, fluffy, and moist. It will be a perfect addition to your spring table.
Ingredients
- Ingredients
- 1 1/2 cups blanched almond flour superfine
- 4 eggs separated
- 1/2 cup granulated sugar
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest grated from 1 large or 2 small lemons
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices
Servings:
Instructions
- Grease/butter a 9" cake pan. Line the bottom with a circle of parchment paper. Preheat oven to 350 degrees.
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with a mixer on high speed for 3 minutes or until thick, creamy, and lightened in color. Add 1 1/2 cups almond flour, 2 Tbsp lemon juice, and 1 Tbsp lemon zest. Use a spatula to fold and stir together until incorporated. Wash and dry attachments and mixer.
- In a clean mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 large spoonful at a time into the almond batter, folding with each addition just until incorporated, and scraping from the bottom of the bowl to ensure the batter has an even consistency.
- Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until the top is firm.
- Let cake rest in the pan 15 minutes, then run a thin spatula around the sides and invert it onto a plate, then place it right side up on the rack. Let cool to room temperature, and garnish with powdered sugar and lemon slices.
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