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Almond Lemon Cake

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    Almond Lemon Cake
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    Ingredients clockwise from left: egg whites, sugar, almond meal, coconut flour, butter, lemons and egg yolks
  • 3/6
    In a bowl, whisk the egg yolks with the sugar until pale in color and creamy.
  • 4/6
    Fold in the almond meal and the coconut flour. Grate the zest of the lemons into the mixture. Juice the lemons and mix it in.
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    In a separate bowl, using an electric mixer, whip the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the flour mixture and combine well.
  • 6/6
    Scrape the batter into the buttered cake pan. Level the batter evenly with a spatula.

Text, photos and food cooked by Michal Martinek

May 21, 2015

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Almond Lemon Cake

When baked, this cake looks a little different because it doesn’t rise—you might think you missed something in the recipe. But take one bite, and the confusion fades.

The flours bring a nutty, moist, dense texture to it; the lemon adds a piercing and refreshing balance; the butter gets fully absorbed into the cake, giving it an extra dimension. Dust it on top with powdered sugar, and serve it with whipped cream on the side if you like.

O

  1. Serves 6–8
  2. 2 tablespoons butter, softened
  3. 3 eggs, separated
  4. ¾ cup sugar
  5. 1¾ cup almond meal
  6. ½ cup coconut flour
  7. 2 lemons
  8. Powdered sugar

1

Preheat the oven to 325 degrees, and butter a round 9-inch cake pan.

2

In a bowl, whisk the egg yolks with the sugar until pale in color and creamy. Fold in the almond meal and the coconut flour. Grate the zest of the lemons into the mixture. Juice the lemons and mix it in.

3

In a separate bowl, using an electric mixer, whip the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the flour mixture and combine well.

4

Scrape the batter into the buttered cake pan. Level the batter evenly with a spatula. Bake in the oven until the cake has shrunk from the side of the pan and the top is golden brown, about 50 minutes. Remove from the oven and let sit for 5 minutes. Remove from the pan, and place on a wire rack to cool completely. Dust with powdered sugar.

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