Spring is finally in full swing, so why not make a cake to celebrate? This recipe for a Lemon Almond Cake is beyond easy, plus it is gluten and dairy-free! While the number of ingredients are small, each addition makes a flavorful impact from the lemon zest to the pure almond extract. Are you celebrating Easter this Sunday? This recipe would be a great option, plus the addition of edible flowers is the ahem, icing on top. Have a lovely weekend!
P.S. Did you order a copy of ROSE & IVY? Orders are now shipping!
LEMON ALMOND CAKE
2 cups slivered blanched almonds
3/4 cup sugar
zest of one lemon
1/4 teaspoon salt
1 tablespoon pure almond extract
6 eggs divided
Edible flowers, if desired
Directions: Preheat oven to 350 degrees. Generously oil a round cake pan with a neutral oil, set aside. Place almonds in a food processor. Pulse until it resembles flour-like consistency. Add sugar and pulse to combine. Place into a bowl and add 6 egg yolks, lemon zest, salt and almond extract. Stir to combine, noting that mixture will be rather thick. In another clean bowl, beat egg whites until stiff peaks form. Gently fold into almond mixture until fully combined. Pour into tin and bake for 35 to 40 minutes or until a knife can be inserted in the middle and comes out clean. Let cool completely on a rack in tin. Once cooled, gently remove from pan and dust with powdered sugar. Garnish with edible flowers if desired.
Photography and Styling by Alison | Cake recipe inspired by this recipe