Indulge in the delectable delights of our flourless lemon almond cake, a culinary masterpiece that tantalizes the taste buds with its symphony of flavors and textures. This gluten-free gem is a symphony of moist almond sponge, bursting with vibrant lemon zest, enveloped in a delicate almond crust. The zesty lemon glaze adds a refreshing tang that complements the richness of the almond, creating a harmonious balance of flavors.
For those seeking a flourless chocolate fix, our flourless chocolate torte is a decadent dream come true. This flourless masterpiece boasts a rich, velvety chocolate ganache filling embraced by a delicate almond crust. The rich, dark chocolate flavor is perfectly balanced by a hint of sweetness, making each bite an exquisite experience.
If you're a fan of classic French desserts, our flourless orange almond cake is an absolute must-try. This delightful treat features a moist almond sponge infused with the vibrant essence of oranges, topped with a luscious orange glaze. The combination of almond and orange creates a delightful symphony of flavors that will transport you to the heart of a Parisian patisserie.
And for those with a penchant for nutty indulgence, our flourless hazelnut torte is a divine revelation. This flourless wonder showcases a moist hazelnut sponge enveloped in a delicate hazelnut crust, all enveloped in a luscious chocolate ganache. The nutty flavor of the hazelnuts pairs seamlessly with the rich chocolate, resulting in a taste sensation that will leave you craving more.
FLOURLESS LEMON-ALMOND CAKE
Categories Cake Food Processor Mixer Dessert Bake Lemon Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
- Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.
FLOURLESS LEMON ALMOND CAKE
From Epicurious.com I love that this recipe has so few ingredients. Gluten-free, grain-free doesn't have to mean complicated and full of impossible to find ingredients. Although, I did use both my Kitchen-Aid and my Thermomix - so maybe just a teensy bit complicated...
Provided by Ex-Pat Mama
Categories Dessert
Time 45m
Yield 1 8 inch cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375ºF, 190ºC.
- Grease and line an 8", 20cm, springform pan.
- If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
- If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
- Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
- Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
- Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.
FLOURLESS LEMON-ALMOND CAKE
Make and share this Flourless Lemon-Almond Cake recipe from Food.com.
Provided by Susiecat too
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
- Finely grind almonds with 2 tablespoons of sugar in food processor.
- Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
- Add almond mixture, stir.
- Separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry.
- Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
- Transfer to prepared pan.
- Bake until toothpick inserted in center comes out clean, about 30-35 minutes.
- Cool on rack, turn out onto serving platter.
Tips:
- Use the right pan: A 9-inch springform pan is ideal for this recipe. Make sure the pan is greased and floured, or lined with parchment paper, to prevent the cake from sticking.
- Don't overmix the batter: Overmixing can make the cake tough. Mix the batter until just combined, and then stop.
- Bake the cake until it is just set: The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before serving: This will help the cake to set and firm up.
- Serve the cake with your favorite toppings: Fresh berries, whipped cream, or a dusting of powdered sugar are all great options.
Conclusion:
This flourless lemon almond cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is gluten-free, dairy-free, and can be made vegan with a few simple substitutions. With its bright lemon flavor, moist texture, and nutty almond flavor, this cake is sure to be a hit with everyone who tries it.
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