This is a delicious recipe we use when on a flour-free diet. It keeps well and remains moist.
Almond & lemon cake
Ingredients
120g butter – softened
275g castor sugar
1tsp vanilla extract
¼ cup lemon zest
4 eggs – separated
240g almond meal
300g cream cheese
Icing sugar and flaked almonds for the top
Instructions
Beat the butter, half the castor sugar, the vanilla and lemon until pale- Add the egg yolks, one at a time, and beat
- Add the almond meal
- Fold in the cream cheese
- In another bowl beat the egg whites until soft peaks
- Add the remaining sugar to the egg whites mixture and whisk until stiff peaks form
- Fold gently into mixture
- Pour into a 20cm cake tin – lined with baking paper
- Bake at 160°C for 40 mins
- Cool in the cake tin
- Dust with icing sugar and scatter the flaked almonds
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