Flourless Lemon Almond Cake Recipes

FLOURLESS ITALIAN ALMOND-LEMON CAKE

Steps:

• Gather the ingredients.
• Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
• Drain the lemons and allow them to cool enough to handle. They will look a bit "deflated," while the cooking water will be pale yellow and quite bitter.
• Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
• Coarsely chop the lemons-peels and all.
• Put the lemons through a food mill with a coarse disk.
• Mill the lemons again with a fine disk in a food mill.
• Strain the lemon pulp through a fine-mesh strainer. Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle.
• Preheat the oven to 350 F/180 C. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 9-inch (22-centimeter) springform pan .
• In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
• Beat in the lemon cream and almond meal.
• In a separate, clean, dry bowl, whip the egg whites to firm peaks .
• Gently fold the whites and baking powder into the lemon mixture.
• Pour the batter into the prepared pan.
• Bake for about 1 hour, or until a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
• Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
• Dust lightly with confectioners' sugar.

FLOURLESS LEMON ALMOND CAKE

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.

FLOURLESS LEMON-ALMOND CAKE

Steps:

• Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
• Finely grind almonds with 2 tablespoons of sugar in food processor.
• Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
• Add almond mixture, stir.
• 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.
• Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
• Transfer to prepared pan.
• Bake until toothpick inserted in center comes out clean, about 30-35 minutes.
• Cool on rack, turn out onto serving platter.

FLOURLESS LEMON-ALMOND CAKE

Steps:

• Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
• Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.

FLOURLESS LEMON ALMOND CAKE

Steps:

• Preheat the oven to 375ºF, 190ºC.
• Grease and line an 8", 20cm, springform pan.
• If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
• If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
• Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
• Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
• Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.

FLOURLESS LEMON-ALMOND CAKE RECIPE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. dry gelatin mix for later use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool 5 min.
• Combine almond meal and baking powder. Beat eggs and sugar in large bowl with mixer 1 to 2 min. or until mixture is pale yellow in color. Gradually add almond meal mixture, mixing well after each addition. Blend in dissolved gelatin.
• Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 50 min. or until toothpick inserted in center comes out almost clean. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.
• Boil 2 Tbsp. water. Add to reserved dry gelatin mix in medium microwaveable bowl; stir 1 min. Add chocolate. Microwave 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over cake; top with berries.