Translate it …

Flourless Lemon-Almond Cake

Flourless Almonda Lemon Cake

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.


18 comments to Flourless Lemon-Almond Cake

  • What a lovely recipe. I have never had almond ice cream, but now you have me dreaming about it. Sounds heavenly.

  • I love everything that has almonds and this is such a light dessert Megi, thanks for sharing! Hope you’re having a wonderful week!

  • This looks great, Megi! You always plate things so beautifully! I agree – almond ice cream sounds wonderful.

  • İçinin dokusu çok çok güzel olmuş. Bir de limonlu, Efe buna bayılır:)) Ben de bol bademli dondurma ile yemek isterim. Ellerine sağlık Megi.

  • I really need to try out some gluten-free baking, especially with nuts. Almonds add such a great flavor to baked goods and this sounds especially lovely!

  • Gluten-free is actually healthier and it doesn’t mean we have to compromise on taste (do we?). So why not as often as possible? The almond cake looks moist and delish.

  • The cinnamon and lemon do seem like an interesting combination. I love both separately, so I’m intrigugued by this cake that pairs them together with almonds.

  • Another excellent recipe, Megi! I never get tired of your gluten-free recipes! You’ve been an inspiration for me to try some gluten-free desserts. So, thank you for sharing…I continue to love coming by and seeing what you bake and cook. I think you have fantastic recipes!
    This cake looks absolutely delicious…I like the idea of lemon and cinnamon and love the simple ingredients used in the cake…another cake to try:).

  • I love to visit your blog to see your gluten-free recipes! Not that I have to stay away from gluten for any medical reason, I just like to limit my intake. This cake sounds lovely with the almonds and citrus. And the almond ice cream would be a nice addition!

  • I could eat this for breakfast!

  • Yes, ground nuts make a delectable flour substitute. Your almond cake looks delicious.

  • Greek Girl from Queens

    I’ve made almond and orange cakes, but haven’t yet tried it with lemons. Once again, this is a recipe I’m indeed going to try very soon. I love the healthy aspect to it as well as the deliciousness that accompanies it. Almond ice cream is something I’ve never had (I’ve had pistachio, but never almond), but that sounds gorgeous. Thanks for sharing, Megi.

  • This is a really neat recipe. I love that the almonds are used to make the flour. I am definitely saving this one.

  • LindenTea

    Thank you all for the comments. :)

    Greek Girl, I have had pistachio ice cream too (many times in fact) and I looking forward to trying the almond one which I believe is made with almond milk and not regular milk and cream combination.

  • I think I made this cake before with orange flavoring…Yours looks wonderful! Love this type of cake because they are never heavy! This would be a great cake to sooth my munchies! And almond ice cream…Yum!! As usual a great post!

  • The flavor of almond flour in baked goods is so warm and inviting! I know I would like this recipe.

    Let me know if you come across gluten free, egg free,soy free dairy free recipes. I know it’s a tall order but my friend that we get together with frequently, has all of these food allergies. I am always on the look out for recipes I can make that she can also enjoy.

    It’a always a pleasure to see what you have made!

  • Is this by chance the recipe you adapted from?

    If so, it’s by far one of my favorites! I’ve been making it for a few years, even on Rosh Hashanah too, because just once a year on Passover is not enough. I love that you’ve made it entirely gluten free!

  • LindenTea

    Hi Cara, that cake looks amazing! I bookmarked it and will be sending it to my mom too, I am sure she’ll want to make it for Rosh Hashanah. Here is the recipe I adapted it from:

    It’s a great, light summer cake to serve with ice cream or almond milk ice cream. :)

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>