The Italian chef’s delicious citrus dessert. No wheat flour. No dairy. No gluten. No sugar (if you want).

Jgot this recipe from Italian chef Fabrizio Cadei just before my birthday. I haven’t tried this recipe yet, and if you have already cooked it, please let me know what you think! I believe this cake absolutely deserves 33 candles on it for my B-Day (almost cried writing this!). So, you just need to replace sugar from the recipe with your favorite sugar substitute. I prefer erythritol (so you would need 12 tbsp of it).


Fabrizio Cadei
 From Bergamo, Italy
Lives in Milan, Italy
 Principe di Savoia Executive Chef from 2006


  • Yield: 8 people
  • 1 1/3 cups blanched slivered almonds
  • 8 tbsp sugar
  • 4 large eggs, separated
  • 5 tsp packed grated lemon peel
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Step 1

Finely grind almonds with 2 tbsp of sugar in processor.

Step 2

Mix 4 egg yolks with another 2 tbsp of sugar, lemon zest, cinnamon, and salt. Mix it well (for about 2 minutes) until thick and smooth and then add to processed almonds.

Step 3

Mix egg whites until turned into soft peaks form. Then start adding 4 tbsp of sugar. The texture should be stiff but not dry.

Step 4

Gradually add egg whites to almonds mixture. Then mix it very gently. Put the mixture on a baking paper on a baking tray. Bake it for 35 mins, then have some patience to wait until it cools down to room temperature.

Photo: Top Tip

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1 Comment

  1. Juliana 3 years AGO REPLY

    Sweet! I’m going to try this one at home

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