This airy lemon cake is gluten-free thanks to almond flour.
It’s easy to make and perfect for a holiday dessert.
This is a classic cake recipe, whose roots hail from the Sephardic almond cakes of southern Spain.
Elise Bauer
No butter or wheat flour.
The result is a light and tender crumb, softly sweet and lemony.
You could easily twirl someraspberry saucearound it, or add a dollop ofwhipped cream.
Elise Bauer
Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature.
When whipping egg whites, see to it your equipment is perfectly clean.
I would start with a little more than 1 1/3 cups.
Elise Bauer
In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder.
Add the flour mixture to the egg yolk mixture and beat until well combined.
The mixture should resemble a thick paste.
Elise Bauer
Beat until soft peaks form.
Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.
Gently scoop the batter into the prepared springform pan and place in the oven.
Elise Bauer
Remove from the oven and let cool.
Sprinkle with a little powdered sugar before serving.
Did you love the recipe?
Elise Bauer
Let us know with a rating and review!
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
