Flourless Lemon-Almond Cake – a delicious recipe with blanched slivered almonds, sugar, eggs, lemon peel, ground cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides.
3
Line bottom of pan with waxed paper.
4
Finely grind almonds with 2 tablespoons sugar in processor.
5
Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl.
6
Using electric mixer, beat until thick and smooth, about 2 minutes.
7
Stir in almond mixture.
8
Using clean beaters, beat egg whites in large bowl until soft peaks form.
9
Gradually add 4 tablespoons sugar, beating until stiff but not dry.
10
Fold large spoonful of whites into almond mixture.
11
Gently fold in remaining whites.
12
Transfer batter to pan.
13
Bake until tester inserted into center comes out clean, about 35 minutes.
14
Cool in pan on rack.
15
Turn out onto platter.
16
Remove waxed paper.
538
kcal
Calories
34
g
Fat
43
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/3 cups blanched slivered almonds, 8 tablespoons sugar, 4 large eggs, separated, 5 teaspoons packed grated lemon peel, and more.
Yes, Flourless Lemon-Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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