This Flourless Almond and Lemon Cake is my adaptation of a recipe I found over at Simply Recipes.
The original version used white sugar, which I changed to coconut sugar and I simplified the process a little. It is extremely tasty and my son Joshua keeps asking for more of it.
It is gluten, dairy and refined sugar free and suitable and paleo friendly.
Flourless Almond and Lemon Cake
Makes 18 slices
- 4 eggs
- 2 tablespoons lemon zest
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon cardamon
- Flaked almonds for decorating
Pre-heat the oven to 175 degrees celcius
Whisk together the eggs, lemon zest, coconut sugar and vanilla extract in a medium to large sized bowl. Next, whisk together the almond meal, baking powder and cardamon in a large bowl. Then add the wet mixture to the dry mixture, stirring until combined. Pour the mixture into a greased and line square baking pan and decorate with the flaked almonds. Place into the oven for 35 minutes to cook or until an inserted skewer withdraws clean.
Allow to cool slightly in the baking pan before slicing.Serve warm or cold.