This is one cake that doesn't require any icing. Enjoy it with a cup of coffee or dessert wine.
Slideshow: Delicious Cake Recipes
2 tablespoons lemon zest
1/2 cup sugar, separated
1 1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup sliced blanched almonds
Confectioners' sugar, for garnish
How to Make It
Preheat the oven to 350º. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray. Separate the egg yolks and whites. Set whites aside and whisk the yolks together with the lemon zest and 1/4 cup of sugar.
In a separate bowl, stir together the almond flour, baking powder and salt. Add the flour mixture to the egg mixture and combine thoroughly.
In a stand mixer, whisk the egg whites on low, gradually increasing the speed to medium. When the whites begin to froth and increase in volume, slowly add the remaining 1/4 cup of sugar. Increase the speed to medium-high and beat until soft peaks form.
Fold the egg whites into the almond flour mixture and pour into the pan. Sprinkle the top with the almonds and bake for 30 minutes. Remove from the oven and let cool for 10 minutes. Release the springform pan and place the cake on a serving plate. Sprinkle generously with confectioners' sugar and serve.
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Review Body: This is my cake for every occasion, because of the vast versatility. I typically add a small amount of almond extract and some lemon juice. Sometimes I'll add amaretto, or orange liquor. I've replaced the lemon zest with the zest of another citrus, with good results. Sometimes, I grind whole almonds (toasted or not) to make a more rustic cake with a course texture. Sometimes, I use blanched finely ground almond flour. I've made it for dinner parties, for brunches, or just to have around. I've used it as a base to make a loose version of a Tarte de Santiago. Right now, I'm batch baking several of them to freeze, to have around for summer house guests. They freeze very well.