Ingredients
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1 1/3
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8
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4
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5
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1/2
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-
-
-
-
-
-
-
-
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Directions
Flourless Lemon-Almond Cake, Middle Eastern flavors, delicious and not too sweet , Very thin cake, we didn’t go for it much and we are gluten free, so I sliced some fresh strawberries adding a little organic sugar in them and let them macerate for a while to release some juice I poured that with some thick cream (keshta, which comes in cans in Middle Eastern shops) dolloped on top and a little recipe#480968 drizzled over DH still didn’t eat it really It was pretty difficult to fold all of the almond mixture which was stiff, completely into the egg white It was mostly like egg white meringue without crunch , What a lovely cake I followed the recipe, except for using almond meal instead of the slivered almonds & 2tbsp sugar Cooked for 25 mins & the result was perfect Served with a dollop of cream for a great gluten free dessert Thanks for sharing
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Steps
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1
Done
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Preheat Oven to 375f and Butter and Flour a 9-Inch Cake Pan With High Sides, Line Bottom With Parchment Paper. |
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2
Done
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Finely Grind Almonds With 2 Tablespoons of Sugar in Food Processor. |
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3
Done
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Mix Yolks, 2 Tablespoons Sugar, Lemon Zest, Cinnamon and a Pinch of Salt in a Bowl Until Thick and Smooth. |
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4
Done
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Add Almond Mixture, Stir. |
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5
Done
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Separately (with Clean Bowl and Beaters) Beat Egg Whites Until Soft Peaks Form, Then Gradually Add 4 Tablespoons Sugar, Beating Until Egg Whites Are Stiff but not Dry. |
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6
Done
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Fold Half of Egg Whites Gently Into Almond Mixture, Then Add Other Half and Finish Folding in Gently. |
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7
Done
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Transfer to Prepared Pan. |
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8
Done
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Bake Until Toothpick Inserted in Center Comes Out Clean, About 30-35 Minutes. |
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9
Done
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Cool on Rack, Turn Out Onto Serving Platter. |
