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).
From Bergamo, Italy
Lives in Milan, Italy
Principe di Savoia Executive Chef from 2006
LEMON ALMOND CAKE
- 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
Finely grind almonds with 2 tbsp of sugar in processor.
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.
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