Flourless Almond Honey Cake With Candied Lemon Recipes

FLOURLESS LEMON ALMOND CAKE

Steps:

• Preheat the oven to 375ºF, 190ºC.
• Grease and line an 8", 20cm, springform pan.
• If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
• If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
• Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
• Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
• Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.

FLOURLESS LEMON-ALMOND CAKE

Steps:

• Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
• Finely grind almonds with 2 tablespoons of sugar in food processor.
• Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
• Add almond mixture, stir.
• Separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry.
• Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
• Transfer to prepared pan.
• Bake until toothpick inserted in center comes out clean, about 30-35 minutes.
• Cool on rack, turn out onto serving platter.

FLOURLESS HONEY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
• Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
• Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
• Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
• If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.