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Wednesday, July 4, 2018

Flourless lemon cake

This summer, I am revisiting my baking because kiddo is back for serious homemade goodness. Once the ingredients are laid out, the assembly is easy. There was some serious washing after this but kiddo gladly did it in exchange for a piece of cake.

That kind of baking, I like!

The cake is moist despite not having any fats, a wee savory sweet and faintly lemonly. Freeze leftovers not later than a day to keep it fresh ( and lock in the moisture ) for consumption later.

Credits : simplyrecipes

Makes one 8-inch cake

114g almond flour / fine meal + 1 tsp baking powder + 2 Tbsp lemon zest

4 egg yolks + 40g fine sugar

4 whites + a pinch of salt + 1 tsp lemon juice, 40g fine sugar


Line the bottom of an 8-inch spring form pan with baking sheet or silicon.
Preheat the oven to 170C.

Combine almond flour, baking powder and lemon zest. Reserve.
With a spatula, stir yolks and sugar until homogenous. Add almond mix and stir until it becomes a dense but well combined mass.

Whisk whites with salt. Add lemon juice and whisk until course bubbles form. Pour sugar in a stream and continue to whisk until the soft peaks form.
Spoon 30% of the meringue  to the almond mix. Combine with spatula until dense mass loosens up evenly.
Add meringue in 3 portions, slicing it into the almond mix.
Repeat until batter is homogenous.

Transfer the batter to the prepared spring form pan.
Bake at 170C for 31 minutes on a rack.
Cook the cake before unmoulding/serving the cake.


  1. It seems easy enough. Just that I have to hunt for almond flour.

    1. You can always use whole almonds and grind them. It works as well as shop bought almond flour.

  2. Have you tried to cut the cake in half and stuff it with chocolate cream? It's like this: