Flourless lemon cake
We love cake! Coffee fans might not be surprised, but we cannot imagine not having this juicy, fresh, sweet, and sour lemon cake regularly in our editorial office.
Flourless lemon cake
We love cake! Coffee fans might not be surprised, but we cannot imagine not having this juicy, fresh, sweet, and sour lemon cake regularly in our editorial office.
Luckily, it is not only super tasty, but also “very healthy”, considering how many lemons are used and at the same time it contains no flour at all. Trying this recipe is more than worth it.
Ingredients
(for an 8-inch springform):
- 1 ¾ cup ground almonds
- 2 lemons (with edible peel)
- 3 eggs
- 2.8oz coconut sugar
- 2tsp baking powder (or cream of tartar)
How it’s done:
Preheat oven to 350°F.
Put the lemons in a small pot with cold water and boil them for 20 minutes. Then, cut them up and purée them.
Whisk eggs, coconut sugar, and baking powder. Add almonds and lemon puree and stir into a smooth mixture.
Cover the springform with baking paper (also the side – or grease it instead), fill dough inside the form, jiggle it carefully back and forth, and bake for about 50 minutes. Done.
