Tangy Flourless Lemon, Blackberry & Toasted Almond Cake
DIFFICULTY: Medium
PREP + COOK TIME: 180 Minutes
Ingredients
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Ingredients ✴
Flourless Lemon Cake:
50g flaked almonds, crushed
4 free range eggs, separated
120g butter, softened + extra for brushing
¾ cup caster sugar
Zest of 1 large lemon + 1 tbsp lemon juice
¼ cup full-fat cows milk
2 ½ cups ground almonds
1 tsp baking powder
Lemon Soak:
½ cup lemon juice
4 Tbsp caster sugar
Icing & Topping:
1 ½ cups gluten free icing sugar
2- 3 Tbsp lemon juice
⅓ cup stewed blackberries
Lemon zest & thyme leaves, to garnish
Directions
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Directions ✴
Preheat your oven to 175°C bake. Grease and line the base and sides of a 20cm cake tin with baking paper.
Flourless lemon cake: Using a pastry brush, brush a thin layer of softened butter over the baking paper in the prepared cake tin. Tip the crushed flaked almonds into the tin. Carefully rotate the tin around so that the flaked almonds spread and stick to the butter on the baking paper. Tip out any excess flaked almonds. Set aside.
Separate the egg whites from the yolks and set both aside. In a large bowl, beat together the softened butter and caster sugar until fluffy and pale, about 2 minutes. Add the egg yolks and beat again, until combined. Add the lemon zest, lemon juice, milk, ground almonds, baking powder and ¼ tsp fine salt. Beat again, until combined. Place the egg whites into a separate medium bowl and whisk until soft peaks. Fold the whipped egg white into the butter/ground almond mixture, until combined and no streaks remain. Spoon the cake batter into the almond-crusted cake tin and spread out into an even layer.
Bake on the lower-middle oven rack for 35-40 minutes, until golden and cooked through.
Lemon Soak: While the cake is still hot, make the lemon soak. Whisk the lemon juice and sugar together, until the sugar has dissolved. Pour evenly over the hot cake. Set aside to cool completely before removing the cake from the tin.
Icing: Add icing sugar to a large bowl. Add 2 Tbsp of the lemon juice and mix well, until combined. Add additional lemon juice, 1 tsp at a time, mixing until the icing reaches a very thick but spreadable consistency. Spoon the icing on top of the cooled cake and gently spread out over the top, letting some of the icing drizzle down the sides. Dollop over some stewed blackberries if using, and garnish with lemon zest + thyme if desired.