Holiday meals can be so heavy, it’s refreshing to have a dessert that is relatively light, like this flourless lemon almond cake. This is a classic cake recipe, whose roots hail from the Sephardic almond cakes of southern Spain.
The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar, and lemon zest. No butter or wheat flour. The cake behaves a bit like a soufflé in that it gets most of its rise from the eggs in the batter, and then gently falls as it settles.
I’ve included a bit of baking powder to help the cake maintain a bit more structure as it cools. The result is a light and tender crumb, softly sweet and lemony. You could easily twirl some raspberry sauce around it, or add a dollop of whipped cream. Enjoy!
Ingredients:
°2/3 c sugar
°1/2 c almond flour
°1/2 t baking powder
°1/4 t salt
°2 large eggs
°1 stick butter
°8 oz almond paste
°1/2 tsp vanilla extract
+Fresh berries
°1 (12-oz) package frozen unsweetened raspberries
°1/4 c sugar
°2 tsp fresh lemon juice
