Happy Easter! I hope you're having a good holiday weekend.
It's thundering outside right now and I am so excited. I have everything turned off so I can hear it. Probably sounds crazy but it must be because I grew up with thunderstorms and really miss them. My brother and I both feel the same way. It reminds me of really hot summers in the south and a thunderstorm would roll in and cool everything off...for about five minutes.
I'm trying to cut gluten from my diet. For a while anyway. We'll see how it goes. I know it can't hurt and maybe it will make me feel even better. Now if I could only cut out sugar, I'd really be getting somewhere. But one step at a time.
Here's a really nice, light and bright tasting dessert. I added a lemon sauce to it just to send it over the top but you certainly can just do the cake and it will be delicious. You can always grind your own almonds in the food processor if you can't find blanched ground almond flour.
Almonds, eggs, sugar and zest
After you fold the egg whites into the egg almond mixture
Just out of the oven...
Ready to eat!
Lemon Almond Cake
1/2 pound or 1 3/4 cup blanched ground almonds or almond flour
1 1/4 cup superfine sugar
6 eggs, separated
zest of two lemons
1 teaspoon almond extract
Confectioners' sugar for dusting
Preheat oven to 350 degrees. Blend the sugar and egg yolks together until a pale yellow. Add lemon zest, almonds, and extract and mix well. Beat egg whites in a separate bowl until stiff peaks form. Fold in egg whites gradually to the egg almond mixture. Pour into a greased 9 inch springform pan. Bake 35-40 minutes until firm to touch and lightly golden brown. Remove outside ring and let it cool completely. Sprinkle with powdered sugar and serve with lemon syrup below if desired.
1 cup sugar
1/4 cup lemon juice
Zest of 1 lemon
1/4 cup water
Bring all ingredients to a boil. Turn off heat and let sit for 20 minutes to thicken.
Adapted from Epicurious