This wonderful almond cake recipe is totally gluten free.
Gluten free recipes are a necessity for those who cannot tolerate wheat, and it can be difficult to find good dessert recipes that don’t use wheat, especially baked desserts.
As someone who now needs to eat gluten free I can tell you that you don’t always find wonderful and gluten free in the same sentence. So finding this recipe was a real delight for me.
I have made it over and over and love it.
Although this delicious lemony almond cake is a gluten free recipe, don’t be mistaken.
This cake is not just for those who need to follow a gluten free diet.
Whether they need to eat gluten free or not, just about anyone who eats this cake recipe will love it.
This recipe is perfect. It uses ground almonds instead of flour, a common substitution in gluten free recipes.
This wonderful cake is not too sweet. It would be wonderful served with whipped cream and fresh fruit.
This almond cake recipe is very versatile. You can dress it up as much as you want or serve it plain, maybe with a sprinkling of powered sugar over it.
Any way you serve it, I think you’ll find this recipe is a keeper.
Lemony Almond Cake (Gluten Free)
Ingredients
- 1 1/3 cups almonds, slivered
- 8 tablespoons granulated sugar
- 4 eggs, large, separated
- 5 teaspoons lemon zest, grated
- 1/2 teaspoon cinnamon
- 1 pinch salt
- confectioners'sugar for dusting
- fresh berries and whipped cream for garnish
Instructions
- Preheat the oven to 375°F.
- Butter a 9 inch cake pan. Line the bottom of the pan with waxed paper and butter the paper. In a food processor, process the almonds with 2 tablespoons of sugar, until finely ground. Transfer to a medium bowl and set aside.
- In the processor, process the egg yolks, 2 tablespoons of sugar, the lemon zest, cinnamon and salt together for 1 minute. Add to the almond mixture and stir until blended. Set aside.
- Using an electric mixer, beat the egg whites on low speed until foamy, then increase to medium speed and beat until soft peaks form. Gradually beat in the remaining sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the almond mixture. Pour the mixture into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and let cool completely on a wire rack. Unmold onto a plate and remove the paper. Dust with confectioners' sugar. Cut into wedges and serve with fresh berries and a dollop of whipped cream.
Nutrition
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If you like this gluten free almond cake, try our gluten free carrot cupcakes too. They’re delicious too and another great gluten free dessert option.
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This flourless cake recipe may seem odd but it really works.