Flourless Almond Honey Cake With Candied Lemon Recipes

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FLOURLESS LEMON ALMOND CAKE



Flourless Lemon Almond Cake image

A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!

Provided by Elise Bauer

Categories     Dessert     Baking

Time 55m

Yield 8

Number Of Ingredients 9

4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)
2 Tbsp lemon zest, packed
1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
1 1/2 cup lightly scooped (144 g) finely ground blanched almond flour
1 teaspoon baking powder (make sure your baking powder is fresh!)
1/4 teaspoon ground cardamom
1 teaspoon white or cider vinegar
Pinch of salt
Powdered sugar for sprinkling

Steps:

  • Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

Nutrition Facts : Calories 197 kcal, Carbohydrate 19 g, Cholesterol 93 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 113 mg, Sugar 15 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g

FLOURLESS HONEY ALMOND CAKE



Flourless Honey Almond Cake image

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites - they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. From EatingWell.com. I saved this recipe for my sister who is gluten-intolerant. Haven't made it yet.

Provided by HisPixie

Categories     < 4 Hours

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 cups almonds, toasted
4 large eggs, at room temperature, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  • Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  • Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  • Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  • If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Nutrition Facts : Calories 231.8, Fat 14.1, SaturatedFat 1.6, Cholesterol 84.6, Sodium 278.3, Carbohydrate 22.1, Fiber 2.8, Sugar 18.7, Protein 7.6

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