Holiday meals can be so heavy that it’s refreshing to have a relatively light dessert like this flourless lemon almond cake. This is a classic cake recipe with roots in the Sephardic almond cakes of southern Spain.
The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar and lemon peel. No butter or wheat flour. The cake behaves a bit like a soufflé in that it rises largely due to the eggs in the batter and then falls gently as it sets.I added some baking powder to help the cake retain a little more structure as it cools. The result is a light and tender crumb, gently sweet and lemony. You can easily mix it with some raspberry sauce or add a dollop of whipped cream. Enjoy
Ingredients:
°2/3 c sugar
°1/2 c almond flour
°1/2 t yeast yeast
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