Sunshine on a Plate Flourless Lemon Almond Cake

Recipe Introduction

Quick Hook: Sunshine in a Slice

Fancy a bit of sunshine on a plate? This Flourless Lemon Almond Cake is your answer! It is a burst of citrusy, nutty flavour that'll make you say "Oh my gosh!" It is seriously delightful.

Brief Overview: gluten-free Goodness

This cake hails from the idea of Mediterranean baking traditions. Think sunshine and almonds! It's surprisingly easy to make. It's perfect for folks avoiding gluten.

Bake for under an hour, and you have 8-10 slices of pure joy.

Main Benefits: Healthy ish Indulgence

This gluten-free lemon cake features almond flour. Almond flour is packed with good fats and protein. It's ideal for afternoon tea or a light dessert after dinner.

It is a truly special cake because it tastes incredible and is lighter than traditional cakes.

Why You'll Love This Flourless Cake

Honestly, I was a bit skeptical at first about flourless cake recipes . You know? Would it be dense? Would it be dry? But this Flourless Almond Cake is magic! The almonds add a beautiful texture.

The lemon zest sings! It's now one of my go to lemon desserts .

Key Ingredients Spotlight

The secret to this lemon almond cake recipe lies in a few key ingredients. Almond flour gives it that unique texture.

Fresh lemon zest and juice add zing. The eggs provide the lift that makes it wonderfully light. The recipe is also wonderful to make as a delicious citrus desserts .

My Baking Mishap (So You Don't Repeat It!)

I did make a mistake the first time. I overmixed the batter. It resulted in a slightly dense cake. Don't do that!.

Mix gently, especially after adding the almond flour. Remember, gentle is the name of the game!

Serve it Up!

This almond flour cake is perfect with a dollop of Greek yogurt and some fresh berries. It makes a fantastic addition to any afternoon tea cake spread.

Enjoy the taste, it's divine!. Let me know how your flourless almond cake turns out!.

Ingredients & Equipment

Alright, so you want to bake a Flourless Lemon Almond Cake ? Ace! Let's get our ducks in a row.

Honestly, the best recipes start with great ingredients. This one is no different. We're aiming for something special, so sourcing quality stuff is key!

Main Ingredients - Let's Get Specific!

• Unsalted butter: 1 cup (226g) , softened. Go for the good stuff. You know, the creamy, dreamy kind.
• Granulated sugar: 1 ½ cups (300g) , divided. Regular white sugar is perfect.
• Large eggs: 6 , separated. Fresh eggs are the business!
• Almond extract: 1 teaspoon . A little goes a long way here.
• Salt: ½ teaspoon . Just a pinch!
• Almond flour : 2 cups (200g) . Fine ground, blanched almonds. This is an almond flour cake , after all. Avoid the coarser stuff.
• Cornstarch: ¼ cup (30g) , also known as cornflour in the UK.
• Fresh lemon juice: ¼ cup (60ml) . Squeeze your own. Trust me.
• Lemon zest: 2 tablespoons , about 2 lemons. Zest before you juice!

For the butter, opt for a quality brand. The better the butter, the richer the flavour. With the eggs, try getting them from the farmers market!

Seasoning Notes - Ooh, the Aromatics!

Lemon and almond are a match made in heaven. A bit of almond extract really kicks up that nutty taste.

No almond extract? Vanilla will do in a pinch, but it won't be quite the same.

A pinch of salt enhances the sweetness. Don't skip it! For some added zest, you can add a tiny hint of orange, which will produce a gluten-free lemon cake with extra flavor!

The combination in this lemon almond cake recipe is beautiful, creating perfect lemon desserts .

Equipment Needed - Keep It Simple, Stupid

• 9 inch springform pan. Essential for easy cake removal.
• Electric mixer, stand or hand held. Muscle power will not work here.
• Rubber spatula. For folding in the egg whites gently .
• Zester. Gotta get that lemon zest!
• Juicer. Freshly squeezed lemon juice is a must.

Don't have a springform pan? Honestly, you need one. But in a pinch, a regular cake pan lined with parchment paper will do.

Just be careful getting the cake out. I once tried to substitute with a muffin tin, and the result was.

..disappointing. Not recommended!

Now, remember, this Flourless Lemon Almond Cake is naturally gluten-free baking because we're using almond flour recipes . It's just the ticket for afternoon tea cake , or any time you fancy something light and citrusy! This is one of my favorite flourless cake recipes , and I think it will be one of yours too!

These citrus desserts are some of the best I know, hope you agree!

Cooking Method: Baking Our Flourless Lemon Almond Cake

Okay, let's tackle this Flourless Lemon Almond Cake . This isn't just any old lemon almond cake recipe ; it's a journey into the world of gluten-free baking .

Honestly, the results are amazing. It's the perfect afternoon tea cake when you want something impressive that will deliver!

Prep Steps for Sunshine

First, the essential mise en place . Make sure that the butter and eggs are at room temp. Trust me. This helps everything mix properly.

Also, butter your springform pan. Grab your almond flour , lemons, and sugar. This step is essential before baking our flourless almond cake .

Time saving tip: Zest and juice your lemons ahead of time. You can even measure the almond flour and cornstarch. Honestly, doing this earlier helps so much. It makes everything so much quicker.

Safety first! Always be careful when zesting lemons. Those zesters can be sharp! Don't wanna grate your fingers. Nobody wants a bloody cake.

Baking Our gluten-free Lemon Cake

Here's the step-by-step process.

1. Preheat your oven to 350° F ( 175° C) . Grease that springform pan, or the cake will stick, big time!
2. Cream together the butter and 1 cup of the sugar until it's light and fluffy. This takes around 3- 5 minutes . You'll know it's right when it looks all airy.
3. Beat in the egg yolks, almond extract, salt, lemon zest, and juice. Mix well. This citrus explosion will elevate it to one of the most desirable lemon desserts !
4. Whisk together the almond flour and cornstarch in a separate bowl. This ensures there are no lumps in your final bake.
5. Add the dry ingredients to the wet ingredients gradually. Mix on low speed. Don't overmix!
6. Whip those egg whites with the remaining sugar until stiff, glossy peaks form. It's the only way to fly!!
7. Gently fold the egg whites into the batter. Be gentle. This is where the magic happens.
8. Bake for 45- 55 minutes . A toothpick inserted into the center should come out clean.

Pro Tips for Lemon Cake Perfection

One key tip: Don't overbake! A slightly moist crumb is far better than a dry one. Watch for that toothpick to come out clean.

It makes the best Flourless cake recipes . Common mistake: Forgetting the parchment paper in the bottom of the pan. It will ruin your life.

The cake will stick. make-ahead option: You can make the batter a day ahead. Just keep it covered in the fridge.

This gluten-free lemon cake has just the right balance of moisture and sweetness. It makes an ideal choice if you're looking at almond flour recipes .

This citrus dessert is fantastic, and everyone will love it. You're welcome.

Recipe Notes for Your Sunshine Cake

Right then, let's talk details about this amazing Flourless Lemon Almond Cake . You know, the kind that makes you feel all warm and fuzzy inside.

Honestly, it's easier than you think! I have made it so many times, and each time I learn something new.

Here are a few tips and tricks I've picked up along the way to make sure your lemon almond cake recipe turns out perfect.

Serving Like a Pro

This gluten-free lemon cake is so versatile! For a proper fancy plating, dust the cake with a bit of icing sugar.

Top with fresh raspberries for a pop of colour and flavour. Serve it with a side of lightly sweetened whipped cream, oh my gosh, that’s just divine!.

Why not serve with a lovely Earl Grey tea. It is the ultimate afternoon tea cake .

Storage Secrets

If you have any of this almond flour cake leftover which is unlikely, store it in an airtight container. It’ll keep in the fridge for up to 3 days.

If you want to freeze it, wrap individual slices tightly in cling film. Then, pop them in a freezer bag.

You can freeze it for up to 2 months. Reheat in the microwave for about 30 seconds, you know, just until it’s warmed through.

Playing Around with Flavours

Fancy a change? Instead of lemon, try using orange for a citrus desserts twist. Swapping lemon for another citrus fruit? What is wrong with you? No, just kidding, sounds good.

For a gluten-free baking version, this flourless cake recipes is already a winner!. If you are not a fan of the lemon cake, how about another almond flour recipes ?

Goodness in Every Slice

Each slice of this flourless almond cake gives you a little treat. Made with almond flour, it's packed with healthy fats and a bit of protein.

Plus, the lemons give you a boost of vitamin C. It's not health food, mind you, but it's a darn sight better than a processed cake from the shop!.

So, there you have it!. All my best tips for making this Flourless Lemon Almond Cake . Go on, give it a go! I promise, you will surprise yourself.

This cake is all the proof you need, to become a cake wizard!

Frequently Asked Questions

Help! My Flourless Lemon Almond Cake is a bit dense. What did I do wrong?

A dense Flourless Lemon Almond Cake usually points to a couple of culprits. First, be sure not to overmix the batter after adding the almond flour that can develop the gluten (even though it's flourless!) and make it tough. Second, make sure you're gently folding in the whipped egg whites.

They're what give the cake its lift, so handle them with care, like you're cradling a newborn.

Can I make this Flourless Lemon Almond Cake ahead of time?

Absolutely! This cake is actually even better the next day, as the flavors have more time to meld together. Store it tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.

Just be sure to bring it to room temperature before serving for the best flavour and texture no one wants a fridge cold cake, do they?

Is there a good substitute for Almond Flour?

Yes, if you're looking for a change or have a nut allergy, sunflower seed flour is a great replacement. It has a similar texture to almond flour and will work well in this recipe. This allows those with nut allergies to also enjoy this tasty cake!

My cake is browning too quickly in the oven! What can I do?

Ah, the dreaded burnt top! Don't fret simply tent the Flourless Lemon Almond Cake with foil during the last 15-20 minutes of baking. This will shield the top from the direct heat and allow the inside to cook through without burning the surface. Think of it as giving your cake a little sun hat!

What's the best way to store a Flourless Lemon Almond Cake?

To keep your Flourless Lemon Almond Cake as fresh as a daisy, store it properly. Wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for about 2-3 days, or in the refrigerator for up to a week.

If you're freezing it, wrap it well and it will last for up to 2 months - but it's so delicious, I doubt it'll hang around that long!

Can I adapt this recipe to use oranges instead of lemons?

Certainly! Swapping out the lemon zest and juice for orange zest and juice will give you a lovely orange almond cake. The overall method remains the same, so you'll still end up with a moist, delicious, flourless cake, just with a different citrusy twist.

It's a fantastic way to use up those Seville oranges when they're in season, innit?