This lemon and almond cake was my first attempt at baking a gluten-free cake and I must say, it was a success 👌 The cake was extremely light and fluffy and enjoyed by all.
This cake relies on air as its main raising agent. The air in this instance comes from whipping the egg yolks and the egg whites. To avoid a cake that sinks in the middle, work quickly. If you have little people in the house, maybe they could provide assistance by whipping the egg whites while you do the other bits. However, if you do find yourself with a sunken cake, don’t despair. Find the goodness in the situation and use the hollow as a place to pile on lots of fresh berries. 😘😘
Hope you enjoy!
4 eggs, separated
Zest of 1 lemon
100g caster sugar
145g ground almonds
1 tsp gluten free baking powder
1 tsp white wine vinegar
Pinch of salt
100g icing sugar
Grease and line an 8″ round cake tin. Preheat the oven to 180C.
Beat egg yolk, lemon zest and 50g caster sugar until smooth and thick enough to hold the figure eight. Fold in the grounds almonds and baking powder. Add a splash of milk if the mixture is very stiff.
In a clean bowl, whip the egg whites to sift peaks with 50g caster sugar, salt and vinegar.
Gently fold fluffy egg whites into the almond mix in 3 batches.
Transfer to the prepared cake tin and bake for 35-45 mins. Do not open the oven door during this time.
Once cooled, drizzle with some icing made using the icing sugar and lemon juice. If your cake develops a hollow, fill it up with fruit and/or whipped cream.