Almond Meal & Lemon Cake (No Flour)

Name: Almond Meal & Lemon Cake (No Flour)
Total time: 2400 s
Yield: 8 Servings
Cuisine: British
Ingredients: 3 large Eggs *room temperature; 1/2 cup Caster Sugar; 1 pinch Salt; Zest of 1 Lemon *grated; 2 tablespoons Lemon Juice; 1 & 1/2 cups (150g) Almond Meal; 1 teaspoon Baking Powder; 60 g melted Butter *optional, can be reduced to 30g; 1/4 cup (30 g) Icing Sugar; 1/2 tablespoon Lemon Juice

Hiroko Liston @hirokoliston

Melbourne, Australia

I made this Lemon Cake for someone who is allergic to some flours. As I was not sure which flour was OK, it was best to use no flour at all. This is Almond Meal 100% cake. If the person was allergic to dairy, I could omit Butter. This is a very moist delicious cake.

Hiroko Liston @hirokoliston

Saved

Ingredients

40 minutes plus cooling time

8 Servings

3large Eggs *room temperature
1/2 cupCaster Sugar
1 pinchSalt
Zest of 1 Lemon *grated
2 tablespoonsLemon Juice
1& 1/2 cups (150g) Almond Meal
1 teaspoonBaking Powder
60 gmelted Butter *optional, can be reduced to 30g
Lemon Icing
1/4 cup (30 g)Icing Sugar
1/2 tablespoonLemon Juice

Saved

Steps

40 minutes plus cooling time

1

Preheat oven to 180℃. Line the base and sides of a 18cm to 20cm round cake tin with baking paper.
2

Place Eggs, Sugar and Salt in a mixing bowl, and use an electric mixer to beat until pale and thick.
3

Add Lemon Zest, Lemon Juice, Almond Meal, Baking Powder and Butter, and use a spatula to combine.
4

Pour the mixture into the prepared cake tin, and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 minutes or until cooked though.
5

Carefully transfer to a wire rack and cool completely.
6

To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake.