This Flourless Lemon Almond Cake is a delightful tea time treat and perfect for those looking for a gluten free option for their taste buds. The tang from the lemons and sour cream is perfectly balanced by the nuttiness from the almonds.
When I was living in Dublin, Spring was the absolute best time of the year. The clocks would go forward an hour, days were brighter, longer and cherry blossoms dotted the streets like beautiful pink confetti. The temperatures would climb ever so slightly and everything felt fresh and nice.
I remember spending a lazy Saturday afternoon in one of my favourite cafes there with a really good book and a cup of coffee. Keeping me company was also a decadent slice of ricotta lemon cake. It was flourless and tangy with a nuttiness from the ground almonds.
Needless to say, when I was working on a Spring menu for my blog, I had to include it with my own spin to it. This flourless lemon almond cake contains sour cream instead of ricotta and a generous amount of ground almonds adds body to the cake. There is no flour or baking powder used and whipping egg whites to stiff peaks adds the leavening element.
As I’d mentioned a few days ago when I made these decadent brown butter chocolate brownies, I’ve also started a brand new YouTube series, where I demonstrate the recipe in focus on the day. You’ll find a detailed representation of how I made this flourless lemon almond cake so you can follow the process step by step for guaranteed success.
This cake is very easy to make. It’s a very straightforward recipe and does not require you to have advanced baking skill. You simply begin by mixing all the ingredients except for the egg whites. Once they come together beautifully, making a uniform batter, you whip the egg whites to stiff peaks. This usually takes approximately 6 – 7 minutes on medium high speed on a stand mixer. You can also use a hand mixer.
Once whipped, the egg white mix is gradually introduced into the cake batter and folded in using a metal spoon. This ensures that the air created from whipping it rigorously, stays uniform and is not deflated. After all, it’s this air that adds volume and gives the cake its rise.
The oven temperature when making the flourless lemon almond cake is set to pretty low, approximately 140 degrees Celsius. It is also baked for a longer duration and this ensures that the cake does not brown too quickly leaving the insides uncooked. A slow, long bake ensures uniform baking throughout, leaves the cake deliciously moist and spongy.
I like to leave the cake to cool in its tin for at least an hour before I flip it over onto a wire rack. This is because if you’re too eager to get it out of the pan while the cake is still warm, you run the risk of breaking the cake apart. In fact, you can even make this a day before you actually wish to serve it, this helps all the amazing flavours to deepen further, giving the cake a delicious taste!
Finally, you can serve this flourless lemon almond cake with a generous dusting of snow – like icing sugar and finish off with a dollop of sour cream – an absolutely delightful tea time treat!
- 90 grams salted butter, melted
- 120 grams caster sugar
- 4 eggs, separated
- 200 grams almonds, ground to a fine powder
- 1 whole lemon zested
- Juice of 1 whole lemon
- 100 grams sour cream
- Preheat oven to 140 degrees C or 285 degrees F
- In a bowl, add the melted butter, sugar and egg yolks and combine well with a whisk.
- Add the ground almonds, zest and juice of the lemons and mix well.
- In a clean metal bowl, whisk the egg whites until they form stiff peaks, roughly 6 - 7 minutes on medium high speed in a stand mixer.
- Fold the egg whites into the cake mix using a metal spoon and ensuring you do not deflate the air created whilst whipping the egg whites.
- Bake in the oven for 45 - 55 minutes minutes or until a skewer inserted in the centre emerges clean.
So my dear readers, tell me, have you eaten a flourless cake before? And how did you like it? What flavour was it? Please do let me know in the comments below!