Description
Honey lemon almond flour cake brings Mediterranean sunshine to your dessert table. Delicate almond notes blend with citrus sweetness, creating a gluten-free treat that feels both elegant and comforting for anyone seeking a lighter, healthier indulgence.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) super fine almond flour
- 4 eggs (separated, yolks from whites)
- ½ cup (120 ml) white, brown, or coconut sugar (or honey for a sweeter cake)
Flavor Enhancers:
- 2 tablespoons (30 ml) lemon zest (or orange zest for an orange variation)
- 1 tablespoon (15 ml) fresh lemon juice (or orange juice)
- 1 teaspoon vanilla extract (or almond extract)
Baking and Finishing Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon sea salt (or less)
- Powdered or icing sugar (for sprinkling)
- ½ cup (120 ml) blueberries (for topping)
Instructions
- Prepare the baking vessel by lining a springform pan with parchment paper and lightly coating the sides with oil for easy release.
- Create a smooth base by whisking honey and egg yolks until they blend into a creamy, pale mixture, incorporating vanilla and bright lemon zest for aromatic depth.
- Combine the dry ingredients – almond flour, sea salt, and baking powder – in a separate bowl, ensuring even distribution of the leavening agents.
- Merge the dry and wet mixtures, stirring gently to create a uniform batter without overmixing, which could compromise the cake’s delicate structure.
- Whip egg whites to soft, voluminous peaks, transforming them into a light, airy foam that will provide the cake’s signature delicate texture.
- Delicately fold the egg whites into the batter in measured increments, preserving the trapped air that will help the cake rise and become fluffy.
- Pour the batter into the prepared pan, spreading it evenly to ensure consistent baking and an attractive final presentation.
- Bake in a preheated oven until the surface turns a golden brown and a test skewer emerges clean, indicating perfect doneness.
- Allow the cake to cool completely within the pan, enabling it to set and stabilize its structure.
- Finish by dusting with a light layer of powdered sugar and garnishing with fresh blueberries for a vibrant, elegant touch.
Notes
- Egg White Technique Matters: Carefully fold egg whites in three stages to maintain their delicate, airy structure and ensure a light, fluffy cake texture.
- Pan Preparation Is Key: Use parchment paper and grease pan sides to prevent sticking and guarantee easy cake removal.
- Gentle Mixing Prevents Deflation: Stir dry and wet ingredients gently to maintain the delicate egg white volume and create a soft, tender crumb.
- Baking Time Requires Attention: Watch closely between 30-35 minutes, using the toothpick test to confirm perfect doneness without over-baking.
- Temperature Control Ensures Success: Maintain consistent 350°F oven temperature for even golden browning and proper cake rise.
- Cooling Completes the Process: Let cake cool completely in the pan to set structure and enhance final texture before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 16 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 186 mg