If you like nut meal based cakes that are not overly sweet then you must try this. This cake is very easy to make; the only step that requires a little effort is the beating of the egg whites.
I adore this cake as it’s zesty and delicate (and particularly good when served with fresh berries or a berry coulis plus double cream or Greek style yoghurt).
- 4 eggs
- 2 Tbsp. lemon rind
- The juice of half a lemon
- 1/3 – 1/2 cup sugar (white, raw, brown) – I suggest using 1/3 cup if you’re not a big sweet tooth
- 1 1/2 cups almond meal (or a mix of almond and hazelnut/cashew) – alternatively, you can also use coconut flour
- 1 tsp. baking powder
- Icing sugar
- Fresh berries
- Preheat your oven to 175 degrees Celsius fan forced and grease a round 20cm cake tin.
- Separate your eggs – place the yolks in a large mixing bowl and the whites in a medium bowl (for beating).
- Then, add sugar, lemon rind and juice to your 4 egg yolks and using a spoon mix until combined. Then add the almond meal and baking powder and once again mix until combined.
- Beat your egg whites until soft peaks form. Then add the egg whites to your large bowl and using a spatula carefully fold through until all is combined.
- Pour the cake batter into your prepared tin and bake for 30mins. I suggest checking your cake at 25mins (when ready it will be ever so slightly golden on top (and a skewer, when inserted into the middle of the cake, should come out clean yet moist).
- Allow to cool before removing from tin. Dust with icing sugar and top with berries, and you’ll have a pretty impressive and delicious cake!
A few other additions I recommend:
- Berries e.g. raspberries or blackberries. I suggest pouring the cake batter into your tin then dropping berries into the cake (rather than stirring berries in prior to filling tin, just to prevent over-mixing of the batter). Frozen berries work really well.
- Try using orange rind/juice or a mix of lemon and orange rind/juice.
- Stir in a little desiccated coconut for a ‘lemony coconut’ style cake.