LEMON ALMOND GLUTEN-FREE CAKE

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).

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

LEMON ALMOND CAKE

Ingredients: 
  • 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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