Another lip-smacking flourless alternative for a tasty dessert. Although this cake is gluten-free, it has a fine, rich texture and an unbeatable taste.
Image Source:
Ocado.com
Ingredients for Flourless Lemon & Almond Cake:
Lemons - 2 for the cake, 1 for the drizzle
Method of preparing the Flourless Lemon & Almond Cake:
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Preheat the oven to 350°F/ 175°C.
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Cream the butter and sugar together. Add the vanilla extract and eggs and beat them together, until combined.
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Add the rice flour, baking powder, and almond flour to the mixture, and mix. Add the zest and juice of 1 lemon, and mix again.
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Pour the mixture into a non-stick 8-inch springform cake tin and place in the oven. Bake for 30 minutes.
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Preparing the drizzle: combine the remaining lemon zest and juice with the powdered sugar and water in a small saucepan. Put over high heat and bring to boil for 2-3 minutes. Reduce to simmer for another 3 minutes.
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When the cake is done, bring it out of the oven and allow it to cool for 5 minutes. Use a fine skewer or toothpick to pierce the cake's surface all over.
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Sieve the drizzle and pour it over the cake, spreading it evenly.
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Leave to absorb for 20 minutes before slicing.
Chef's Tip:
You may add a dollop of mascarpone, crème fraiche, or ice cream to each serving.
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