If you’re sick of dealing with dense, heavy desserts, this flourless lemon almond cake is a delicious, relatively light option that everybody can enjoy.
- 4 eggs separated into yolks and whites
- 2 tablespoons of lemon zest
- ½ cup white sugar
- 1 ½ cup finely ground almond flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cardamom
- 1 teaspoon white or cider vinegar
- Pinch of salt
- Powdered sugar for sprinkling
- To begin, preheat the oven to 175°C. Place baking paper on the bottom of a springform pan and grease it and sides of pan with cooking spray or butter.
- Beat egg yolks, lemon zest and 1/4 cup of sugar with a wooden spoon until smooth.
- In a separate bowl combine almond flour, ground cardamom and baking powder.
- Add mixture to egg yolk mixture and beat until it’s become smooth.
- Using an electric mixer beat egg whites, starting on a low speed and gradually increasing. When bubbles start to form add a pinch of salt and teaspoon of vinegar.
- As egg whites increase in volume, sprinkle in remaining sugar a little at a time while continually beating the egg whites until soft peaks start to form.
- Fold the egg into the almond mixture a scoopful at a time. Gently fold the mixture in and you’ll be able to create a light, batter substance.
- Gently scoop into prepared pan and bake at 175°C for 35 minutes.
- Remove from oven, separate from springform pan and sprinkle with sugar before serving.
Mmm, doesn’t that sound delicious? Do you have anything you’d add to the recipe? Let us know in the comments sectoin below, we’d love to hear from you.
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This article was made in partnership with Over60.