Flourless Lemon and Almond Cake
The Lemon and Almond Cake is such a classic and elegant flavour combination. It’s also flourless and therefore gluten free. Real fresh lemon zest and juice add a tangy zing, while the ground almonds give the cake a light and moist crumb. Even better, this lemon almond cake is topped with a zesty and creamy lemon cream cheese frosting.
Some flavours are just made for each other, like almond and lemon. The Lemon and Almond Cake is such a classic and elegant flavour combination. This lemon and almond cake recipe is also flourless and gluten-free. Real fresh lemon zest and juice add a tangy zing, while the ground almonds give the cake a light and moist crumb. Even better, this lemon almond cake is topped with a zesty and creamy lemon cream cheese frosting.
FLOURLESS LEMON AND ALMOND CAKE
Makes: one 23cm round cake Difficulty: Easy
23cm round cake tin
6 Large Eggs, separated
200g (7 oz) Caster Sugar
2 teaspoons finely grated Lemon Rind
180g (6.3 oz) Almond Meal
1 tablespoon Lemon Juice
½ teaspoon Almond Essence
Cream Cheese Frosting
25g (0.9 oz) Unsalted Butter, softened to room temperature
60g (2 oz) Cream Cheese, softened to room temperature
1 teaspoon finely grated Lemon Rind
200g (7 oz) Icing Sugar
Preheat the oven to 160 degrees Celsius (140 fan-forced; 320F). Line the base of a 23cm round cake tin with baking paper and grease the sides with non-stick spray.
Add the egg whites to a clean and dry bowl of an electric mixer. Whisk them together until they reach the soft peak stage. Start at low speed and slowly increase speed every minute or two. The eggs are at “soft peak” stage when the whisk is removed from the beaten egg and it leaves little “peaks” behind that flop over easily. Set aside.
Add the egg yolks, caster sugar and lemon rind to a large mixing bowl. Beat them together until the mixture is thick and fluffy.
Add the almond meal, lemon juice and almond essence to the beaten egg mixture. Stir them together gently.
Add in the beaten egg whites. Gently fold the egg whites into the batter. Mix until the egg whites are just combined.
Pour the batter into the cake tin. Check the oven has reached the right temperature, then place the cake tin on the middle rack of the oven. Bake for 45-50 minutes. The cake is ready when the top is golden brown, it springs back when lightly touched, and a skewer inserted into the middle comes out clean. If the top looks like it’s getting too brown, cover it with aluminium foil.
Remove cake from the oven and let it cool in the pan for at least 10 minutes. Invert cake onto a wire rack to cool completely.
Meanwhile, make the lemon cream cheese frosting. Add the softened butter, cream cheese, lemon rind and icing sugar to the bowl of an electric mixer. Beat them together on low, then medium-high speed. The frosting will transform from dry and sandy, to thick, and then to fluffy the longer it whips. Keep beating for at least 5 minutes to whisk lots of air into the frosting. It should become a pale colour.
Slather the cream cheese frosting onto the cake when it’s cool.
- This cake keeps for 3 days.
- You can freeze this cake unfrosted for up to 2 months.
- Whisked egg whites keep their structure best if you start at low speed and slowly increase the speed every few minutes. If you go straight to high speed the egg whites might be unstable and cause a cake collapse in the oven.