Lemony Almond Cake

Lemony Almond Cake

From the “Gluten Free Every Day Cookbook” by gluten free chef Robert M. Landolphi this recipe uses just lemon zest to give it it’s zing.
Please note it does contain almonds and eggs, so please choose a different Allergy Friendly recipe if you are allergic to almonds or eggs.
This recipe makes one 9 inch cake.

Ingredients:
1 1/3 cups slivered almonds
8 tablespoons granulated sugar
4 large eggs, separated
5 teaspoons grated lemon zest
½ teaspoon ground cinnamon
Pinch of salt
Confectioner’s sugar for dusting
Fresh berries and whipped cream for garnish

Instructions:
Preheat the oven to 375 degrees.
Butter a 9 inch cake pan.
Line the bottom with a round of waxed paper and butter the paper.
In a food processor, process the almonds with 2 tablespoons of sugar, until finely ground.
Transfer to a medium bowl and set aside.
In the food processor, process the egg yolks, 2 tablespoons of the sugar, the lemon zest, cinnamon, and salt together for 1 minute.
Add to the almond mixture and stir until blended, set aside.
Using an electric mixer, beat the egg whites on low speed until foamy, then increase to medium speed and beat until soft peaks form. Gradually beat in the remaining 4 tablespoons of sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the almond mixture, pour into the prepared pan, and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely on a wire rack. 
Unmold onto a plate and remove the paper. 
Dust with confectioner’s sugar.
Cut into wedges and serve with fresh berries and a dollop of whipped cream.

The following nutritional analysis is based on 1/8 of the cake - not including any berries or whipped cream garnish.

Nutritional information provided by www.menucalc.com