Lemon Almond Cake

If I had to appoint one fruit or vegetable to each season of the year, my spring fruit would definitely be lemon. Each year in the spring months, I find myself buying lemons by the kilo. I crave the tart and loud flavor, be it in homemade iced teas, cakes, salad dressings or as seasonings for fish and chicken. I love it being so refreshing. and although the Dubai winters are not exactly long, dark, cold or sleepy, I don't mind a little lemon kick in the spring to get me going.

Now here is my latest cake concoction: it's ticking all the health boxes for being flourless, gluten free, dairy free and by using wholesome palm sugar. The list of ingredients is incredibly short, the cake is easy to make and amazing in taste. Just what you'll want in the spring time.

(Print Recipe)

1 1/2 cups whole almonds
8 tablespoons palm sugar (divided)

3 eggs (divided)
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons lemon zest

1/4 cup icing sugar (optional)

Serves 8
Preheat oven to 175C/375F. Line bottom of 8 inch spring form or flan form with parchment paper and/or lightly grease the sides with olive oil.
In a food processor, blend whole almonds until finely chopped, almost a meal.  Add 4 tablespoons of palm sugar and blend again. Transfer to large bowl and set aside.
In a medium bowl, combine egg yolks, remaining 4 tablespoons palm sugar, cinnamon, lemon peel and salt. Mix until creamy. Add to chopped almonds and stir until well combined.
Beat the egg whites until stiff. Gently fold egg whites into the almond mixture.
Pour batter into prepared spring form. Bake for 30-35 minutes. Let cool for 5 minutes before taking out of the spring form. When cooled, sprinkle the top lightly with icing sugar.

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