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Lemon & Almond Cake

Vegetarian Gluten-Free

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Another lip-smacking flourless alternative for a tasty dessert. Although this cake is gluten-free, it has a fine, rich texture and an unbeatable taste.

Prep Time 50 minutes

Serves: 10

Difficulty Level: Low

Lemon & Almond Cake

Ingredients for Flourless Lemon & Almond Cake:

Unsalted butter - 1 1/2 sticks (at room temperature)

Caster sugar - 3/4 cup

Vanilla extract - 1/2 tsp.

Eggs - 3

Rice flour - 3/4 cup

Baking powder - 1 tsp.

Almond flour - 3/4 cup (or sifted ground almonds)

Lemons - 2 for the cake, 1 for the drizzle (zested and freshly juiced)

Powdered sugar - 4 tbsp. (mixed with 2 tbsp. water)

Method of preparing the Flourless Lemon & Almond Cake:

Preheat the oven to 350°F/ 175°C.
Cream the butter and sugar together. Add the vanilla extract and eggs and beat them together, until combined.
Add the rice flour, baking powder, and almond flour to the mixture, and mix. Add the zest and juice of 1 lemon, and mix again.
Pour the mixture into a non-stick 8-inch springform cake tin and place in the oven. Bake for 30 minutes.
Preparing the drizzle: combine the remaining lemon zest and juice with the powdered sugar and water in a small saucepan. Put over high heat and bring to boil for 2-3 minutes. Reduce to simmer for another 3 minutes.
When the cake is done, bring it out of the oven and allow it to cool for 5 minutes. Use a fine skewer or toothpick to pierce the cake's surface all over.
Sieve the drizzle and pour it over the cake, spreading it evenly.
Leave to absorb for 20 minutes before slicing.

Chef's Tip:

You may add a dollop of mascarpone, crème fraiche, or ice cream to each serving.

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