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Lemon and Almond flour cake - tasty and gluten free!This almond flour cake is made without any fat.Eggs are used as the raising agent and with a light hand anyone can produce a gorgeous gluten free cake from the following recipe using almond flour. A wonderful treat for anyone on a gluten free diet.
Ingredients: Grease and line a square cake tin and preheat the oven to 180 degrees Centigrade. In a large bowl beat the egg yolks with the sugar, lemon rind and almonds. In a separate bowl whisk the egg whites until they reach the soft peak stage. 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.
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