Flourless Lemon Cake (Gluten Free)

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

¾ cup white granulated sugar (150g / 5.3oz) )

115 g unsalted butter, softened (½ cup / 1 stick) )

4 large eggs, separated

1 teaspoon vanilla extract

2 tablespoons lemon zest, not packed (notes)

1 tablespoon lemon juice (notes)

2 ½ cups almond meal (almond flour) (250g / 8.8oz) )

1 teaspoon baking powder

¼ teaspoon salt

1 ¼ cups icing (powdered / confectioners) sugar (163g / 5.7oz) )

6-8 teaspoons lemon juice

extra lemon zest

步驟

FOR THE FLOURLESS LEMON CAKE

Preheat oven to 180C (160C fan)/ 350F. Grease and line a 20cm (8 inch) round springform tin with baking paper.

Whisk together the almond meal, baking powder and salt and set aside.

In a medium bowl, whisk the egg whites until soft peak stage and set aside.

Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.

Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.

Add ⅓ of the egg whites to the batter and mix through to loosen it. Add the last ⅔ in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.

Tip the batter into the prepared pan and gently level out.

Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two. It does bake up quite a dark golden brown.

Allow to cool 20 minutes before removing the spring form tin. Transfer to a cake wire cooling rack and allow to cool completely.

FOR THE SIMPLE LEMON ICING

Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.

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營養

• 每份大小: 81 g
• 卡路里: 470 kcal
• 總脂肪: 34 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 4 g
• 反式脂肪: 0.3 g
• 膽固醇: 83 mg
• 鈉: 74 mg
• 總碳水化合物: 36 g
• 膳食纖維: 5 g
• 總糖: 27 g
• 蛋白質: 13 g