Lemon and Almond flour cake
tasty and gluten free!
This almond flour cake is made without any fat...
...Instead eggs are used as the raising agent.
With a light hand anyone can produce a gorgeous gluten free almond flour cake from the following recipe.
This makes a wonderful treat for the tea table. Who said you can't enjoy food on a gluten free diet?
Ingredients:
6 eggs, separated
200g (7oz) caster sugar
grated rind of 2 lemons
150g (5.5oz) ground almonds
juice of 2 lemons
3 tbsp golden syrup
Method
Grease and line an 8 inch square cake tin. I like to use a silicone cake pan which does not need preparation. Preheat the oven to 180o Centigrade.
In a large bowl, or your food processor, mix the egg yolks with the sugar, lemon rind and almonds to a stiff paste.
In a separate bowl, whisk the egg whites until they reach the soft peak stage, as shown below. You can use a food mixer to do this to speed things up, but it doesn't really take all that long by hand. I like to use a spiral whisk rather than a balloon whisk.
Take a metal spoon and gently fold a spoonful of egg white mixture into the almond mixture to loosen it up. Then fold in the rest of the whisked egg whites.
Pour the cake into the tin and bake for 45-50 minutes. Test whether the cake is cooked by using a skewer; if mixture clings to the skewer when you remove it from the cake then it isn't cooked yet.
Leave the cake to cool in the tin.
This cake is wonderful with a topping spooned over it made from the lemon juice and syrup. Bring to the boil, then simmer for about 5 minutes or until it is thick and syrupy.
Use a fork to prick holes in the top of the cake then pour on the topping and allow it to soak in before serving.
For more information about using ground almonds in your gluten free diet read my almond flour page.
More gluten free cakes
You might like to try my other gluten free cake recipes ...
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