Had some juicy, slightly old lemons, laying around so made a flourless lemon cake
and the result was surprisingly good. Stays moist for days and if you pour a syrup onto it
while it is still warm, it adds another dimension.
Here is the cake recipe:--
2.25 Cups Almond Meal
6 Eggs
12 Tablespoons White Sugar
Zest of 5 medium size Lemons
Juice of 1 Lemon
1 Teaspoon Cinnamon
Pinch of Salt
Grate the Lemon Zest
Separate Eggs
Beat together egg yolks, 3 Tablespoons of sugar, cinnamon and lemon zest
until light and creamy and double in volume.
While this is happening, Mix together almond meal and 3 tablespoons of sugar.
Fold together creamed egg yolk mixture and almond meal until well combined.
Beat egg whites with a pinch of salt until soft peaks start to form and then sprinkle
in the remaining 6 tablespoons of sugar and continue to beat until medium glossy
peaks form.
Add about a quarter of the whites to the almond/egg yolk mix and combine well
to loosen the mix a little and then gently fold in the remaining egg white mix.
Pour into a 20 Cm spring form tin which has been greased and the base lined with
baking paper
Bake at 190C for 50 minutes or until a skewer come out clean.
If you wish, you can make a lemon syrup with the juice of the
remaining lemons and after about 10 minutes, prick the top of the cake and
pour over the syrup. This should be done while the cake is still in the tin.
Allow to sit for a further 10 to 15 minutes and then release the cake from the tin.
Alternatively, dust with icing sugar prior to serving.
This cake is a great gluten free, dairy free option for those with allergies.
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