Flourless Almond Lemon Cake
FLOURLESS ALMOND LEMON CAKE
Author: Del
Recipe type: Cake
Cuisine: Baking
Cook time:
Total time:
Gluten Free
Ingredients
- 6 eggs, separated
- 1 cup caster sugar
- 2 teaspoons finely grated lemon rind
- 2 cups almond meal
- 1 tablespoon lemon juice
- ½ teaspoon almond essence[p]
- ingredients CREAM CHEESE FROSTING
- 25 g butter, at room temperature
- 60 g cream cheese, at room temperature
- 1 teaspoon finely grated lemon rind
- 1½ cups pure icing sugar
Instructions
- Grease the base and side of a 23 cm round cake pan. Line with baking paper. Grease baking paper.
- Beat egg yolks, sugar and rind in a small bowl with an electric mixer until fluffy. Stir in almond meal, juice and essence. Transfer mixture to a large bowl.
- Best egg whites in a clean dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared pan.
- Cook in a moderately slow oven (160oC) for about 45 minutes, or until cooked when tested. Turn out into a wire rack to cool.
- To make cream cheese frosting, beat butter, cream cheese and rind until light and fluffy. Gradually beat in icing sugar until combined. Spread frosting over cold cake.
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