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Almond cake with lemon (gluten-free)

An easy and fragrant dessert, with video recipe

by Ada Parisi
5 min read
Torta di mandorle e limone, senza glutine

Almond cake with lemon: An easy and gluten-free dessert, perfect for breakfast. So good and simple that I want to leave you even the VIDEO RECIPE to make you almost taste.

Very few ingredients, including almond flour and ground almonds. I prefer to use unpeeled ones, because they provide a greater amount of fiber and more taste, but you can also use peeled almonds. The scent of this gluten-free almond cake is fabulous because inside there are theorange blossom water (the same that you find in the PASTIERA NAPOLETANA) and a lot lemon zest. Lemon juice is also present in the icing, which makes this simple dessert even more special and also promotes its preservation.

The lemon almond cake also has the advantage of being suitable for those who are intolerant or allergic to gluten, since it contains only flour dalmonds and cornstarch, or cornstarch. Instead of cornstarch you can also use potato starch or rice flour. Those who are celiac know that it is not easy to make gluten-free desserts, especially when you are a beginner. This sweet, instead, it is really simple to make and keeps for a long time. Un only advice: Beat the eggs with sugar for a long time: the more the mass will be mounted, the more the cake will be good.

Easy gluten-free desserts: some idea

If you want or need to prepare gluten-free desserts that are simple to do but good, I give you some small suggestions. Starting from GELI FRUIT, a typical Sicilian dessert made only with fruit, cornstarch and sugar. Or all kinds of CLAFOUTIS, NEW AUSTRALIA and also the PERSIMMON AND COCOA PUDDING: Remember that any pudding can still be prepared with cornstarch or starch, starting from CLASSIC CHOCOLATE PUDDING.

Impossible not to mention also the ALMOND PASTE. But let's not forget the delicious FRENCH CHOCOLATE FONDANT or the delicious BLUEBERRY SWEETS, SAFFRON AND RICE FLOUR . Yet, it is very easy to prepare gluten-free every type of FRUIT CRUMBLE, just use alternative flours, oat flakes and dried fruit to prepare the pastry to crumble. And at breakfast? Try the GLUTEN-FREE HAZELNUT CAKE, fragrant and very soft, or the Ciambellone OF CHESTNUT FLOUR. I hope I helped you. Have a good day!

Torta di mandorle e limone, senza glutine

ALMOND CAKE WITH LEMON (GLUTEN-FREE)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

150 grams of almond flour

50 grams of cornstarch

40 grams of whole almonds (unpeeled or peeled, as Favorites)

4 eggs

100 grams of powdered sugar

a pinch of fine salt

100 grams of butter

8 grams of baking powder (half a bag)

organic lemon peel

Orange Blossom water (Optional)

  • FOR GLAZE

100 grams of powdered sugar

lemon juice

sliced almonds

Procedure

Almond and lemon cake, gluten-free

The recipe for gluten-free almond and lemon cake is very simple: look at the VIDEO RECIPE on my Youtube channel. First melt the butter in the microwave or in a bain-marie and let it cool. Chop the almonds until chopped. Then put the eggs in a very large bowl, a pinch of fine salt and icing sugar. Beat eggs with sugar for a long time, 15 minutes or more, until you get a whitish compound, full of air and soft, much increased in volume, as you can see in the video recipe.

Add the cornstarch and baking powder sifted together and mix with a spatula making a movement from top to bottom, gently, so as not to disassemble the mixture. Add the almond flour and mix well, always with a spatula. Then, Add the warm melted butter several times, grated lemon zest and orange blossom water. Finally, add the chopped almonds. Mix well.

Preheat the oven to 180 degrees static. Grease and flour a cake mold with hinge, pour the mixture and place the cake tin at half height. Cook for 35 minutes. Remove from oven and allow to cool.

Lightly toast the sliced almonds over low heat (attention, color quickly). For lemon icing, put the icing sugar in a bowl and slowly add lemon juice. I suggest you continue almost drop by drop to get the right density: The risk that the icing is too liquid and does not cover the cake evenly is always around the corner. The glaze must be opaque white and dense. Pour it over the cake, Level it gently and complete with toasted almonds. Bon appétit!

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