Description
A bright, tender crumb cake that is naturally gluten-free and lightly scented with lemon zest and cardamom, perfect for brunch or dessert.
Ingredients
Scale
- 4 large eggs, separated, room temperature
- 2 tablespoons packed lemon zest
- 1/2 cup white sugar, divided
- 1 1/2 cups finely ground blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1 teaspoon apple cider vinegar
- Pinch of salt
- Powdered sugar, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, beat the egg yolks with 1/4 cup sugar and the lemon zest until creamy and thickened.
- In another bowl, whisk the egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar while whisking.
- Gently fold a third of the whipped egg whites into the yolk mixture, then fold in the remaining whites until streaks disappear.
- In a separate bowl, whisk together the almond flour, baking powder, and cardamom.
- Combine the dry ingredients with the egg mixture, then add the apple cider vinegar and fold until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick comes out mostly clean.
- Cool in the pan for 10–15 minutes, then invert onto a rack to cool completely and dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg
Keywords: gluten-free, almond cake, lemon dessert, flourless cake, brunch recipe