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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 8 servings |
||
| Calories 226 | ||
| Calories from Fat 132 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.7g | 22% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 41mg | 1% | |
| Potassium 202mg | 5% | |
| Total Carbohydrate 17.9g | 5% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 14.0g | ||
| Protein 8.5g | 16% | |
Flourless Lemon-Almond Cake
By: Susiecat too
Oct 21, 2007
Middle Eastern flavors, delicious and not too sweet.
SERVES 8
Ingredients
- 1 1/3 cups blanched slivered almonds
- 8 tablespoons sugar, divided
- 4 large eggs, separated
- 5 teaspoons packed lemon zest, finely minced
- 1/2 teaspoon ground cinnamon
- salt
Directions
1
Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.2
Finely grind almonds with 2 tablespoons of sugar in food processor.3
Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.4
Add almond mixture, stir.5
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.6
Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.7
Transfer to prepared pan.8
Bake until toothpick inserted in center comes out clean, about 30-35 minutes.9
Cool on rack, turn out onto serving platter.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Brunch
- Dietary > Kosher
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef busy bee
On Sep 9, 2009
This is a fabulous recipe. I made this recipe x4. It is a very light cake and the flavor is wonderful. I baked it at 325 with industrial ovens on a low fan and it came out perfect.
From: butterscotchgirl
On Oct 3, 2008
very good recipe! this was my first experiment in making non-chocolate flourless cake and being a huge almond fan helps greatly. i added 1 tsp of vanilla and almond extract and substituted orange zest for lemon, though - i made this for someone whos not crazy about lemons. then as a topping, i boiled down a bag of frozen berries with a bit of sugar and poured it on top while the cake was still warm (after poking holes in the top) - the result was very old fashioned and homey delicious. i would like try it without a topping as well, maybe adding some rose water to the mix for a totally different taste. thanks for the recipe! 
From: KITTENCAL
On Sep 2, 2008
Very good, my lemon-loving DH really enjoyed this topped with vanilla ice cream, I would however strongly recommend baking this on the second-lowest oven rack as the bottom of the cake will bake out dark and also reduce the temperature to 350 degrees, thanks for sharing Susiecat!
From: Engrossed
On Dec 2, 2007
EXCELLENT cake! I used almond meal and subbed 4 tbsp Splenda granular and 2 tbsp Splenda brown sugar blend for the sugar. This has a very AROMATIC flavor from the lemon zest. Just LOVELY. It has a nice texture too. Made for the NAME tag game.
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