Spring is in the air! As we spring forward, make this delicious gluten free lemon cake with almonds for your next dessert. This cake is a burst of springtime flavor perfect for Easter celebrations and warming temperatures.
And here’s the quick recipe:
- 450g ground almonds
- 120g blue berries
- 120g cane-sugar
- 3 egg yolks
- 3 egg whites
- 1 vanilla bean
- 1 lemon & the zest of a lemon
- 1/2 teaspoon of gluten free baking soda
- A pinch of salt
- For the lemon topping:
- 120g icing sugar
- 2,5 tablespoons of lemon juice
- 50g ground pistachios without peel and salt
- In addition, you’ll need baking paper and a baking tray
Place the egg yolks and the sugar into the mixing bowl mixing everything until nice and foamy. Preheat the oven up to 160° C upper / lower heat and line the baking tray with baking paper. In the meantime, rinse the blueberries and let them drain in a sieve. Cut the vanilla bean lengthwise, open and scratch out the pulp with a knife. Add the ground almonds, vanilla pulp, lemon zest, baking soda and salt into the the egg and sugar mixture and blend everything together until creamy. Now add the lemon juice and mix. Add the blueberries into the dough and beat the egg white until very stiff. Then add the blueberries and the egg white foam to the dough and pour everything on the backing tray.
Back it in the preheated oven for 40-45 minutes. I recommend doing the wooden stick test after the baking time. If the dough sticks to the wood, simply continue to bake the cake for another 5 minutes. As soon as the almond cake is ready, take it out of the oven and let it cool down for 15 minutes. Afterwards, carefully lift the cake out of the form, slowly remove the baking paper and let the lemon-almond cake cool down completely.
Finally, blend the lemon juice and the icing sugar well and pour it over the cooled cake and then scatter the pistachio crunch over the top as well.
ENJOY this tasty cake!