It’s no shock to anyone who has visited this blog for more than 5 minutes that I love making gluten-free baked goods, not that I don’t use spelt, wheat or rye flour, I sure do but I absolutely love the delicate taste and texture of ground nuts in cakes and cookies. Knowing this, my mom told me about this cake and she highly recommended it, there is no fat added, it’s dairy and gluten-free. It sounded intriguing, so I tried; I was pleasantly surprised by how good the combination of lemon and cinnamon was and the simplicity of the cake. Despite requiring three separate bowls to make the batter, the cake comes together very quickly and bakes in under half an hour.
This cake is commonly served with almond ice cream, upon doing some research about this Majorcan specialty; I found recipes for the almond ice cream. I think this cake would make a fantastic dessert paired with almond ice cream over the hot summer months.
Adapted from: Bon Appétit
- 5 oz. whole almonds
- 7 tablespoons sugar (I used vanilla sugar)
- 4 large eggs, separated
- Zest of 2 lemons
- 3/4 teaspoon ground cinnamon
- Pinch of salt
Preheat the oven to 375F, line the bottom and sides of a 9-inch springform pan with parchment paper, set aside.
In the bowl of a food processor, finely grind the almonds and 2 tablespoons of sugar, set aside. In a medium bowl, mix the egg yolks, 2 tablespoons of sugar, lemon zest and cinnamon until pale and slightly thickened.
In another bowl, whip the egg whites with a pinch of salt to soft peaks, slowly add 3 tablespoons of sugar and beat them to stiff peaks.
Mix the almonds with the egg yolk mixture; stir in half of the whites, then fold in the remaining egg whites working quickly to avoid deflating the batter. Transfer the batter to the prepared cake pan, bake for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.