FLOURLESS ITALIAN ALMOND-LEMON CAKE
Steps:
- Gather the ingredients.
- Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
- Drain the lemons and allow them to cool enough to handle. They will look a bit "deflated," while the cooking water will be pale yellow and quite bitter.
- Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
- Coarsely chop the lemons-peels and all.
- Put the lemons through a food mill with a coarse disk.
- Mill the lemons again with a fine disk in a food mill.
- Strain the lemon pulp through a fine-mesh strainer. Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle.
- Preheat the oven to 350 F/180 C. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 9-inch (22-centimeter) springform pan .
- In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
- Beat in the lemon cream and almond meal.
- In a separate, clean, dry bowl, whip the egg whites to firm peaks .
- Gently fold the whites and baking powder into the lemon mixture.
- Pour the batter into the prepared pan.
- Bake for about 1 hour, or until a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
- Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
- Dust lightly with confectioners' sugar.
Nutrition Facts : Calories 495 kcal, Carbohydrate 61 g, Cholesterol 140 mg, Fiber 9 g, Protein 15 g, SaturatedFat 3 g, Sodium 118 mg, Sugar 45 g, Fat 25 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
FLOURLESS LEMON ALMOND CAKE
Steps:
- Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
Nutrition Facts : Calories 197 kcal, Carbohydrate 19 g, Cholesterol 93 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 113 mg, Sugar 15 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g
LEMON TORTA CAPRESE
It's much less rich than the classic chocolate version, and I find it to be the most perfect bite with coffee or tea in the afternoon.
Provided by Giada De Laurentiis
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- This recipe originated on an episode of Giada Entertains. Episode: Baby Shower Brunch.
- Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch.
- Preheat the oven to 350 degrees. Butter the inside of a 9 inch spring form pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour, lemon juice and lemon zest into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar. Serve with soft whipped cream if desired.
Nutrition Facts : ServingSize 10, Calories 271
FLOURLESS LEMON-ALMOND CAKE RECIPE
Enjoy the delectable flavor of this Flourless Lemon-Almond Cake Recipe. This Flourless Lemon-Almond Cake Recipe is sure to be a new family favorite.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h19m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Reserve 2 Tbsp. dry gelatin mix for later use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool 5 min.
- Combine almond meal and baking powder. Beat eggs and sugar in large bowl with mixer 1 to 2 min. or until mixture is pale yellow in color. Gradually add almond meal mixture, mixing well after each addition. Blend in dissolved gelatin.
- Pour into 9-inch springform pan sprayed with cooking spray.
- Bake 50 min. or until toothpick inserted in center comes out almost clean. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.
- Boil 2 Tbsp. water. Add to reserved dry gelatin mix in medium microwaveable bowl; stir 1 min. Add chocolate. Microwave 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over cake; top with berries.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 12 g
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