Almond cake (gluten and dairy free)

 Lemon Almond Cake

INGREDIENTS

• oil or cooking spray for greasing the pan 
• 4 eggs, white and yolks separated
• 1/2 cup granulated sugar (generous!)
• zest of two lemons
• 1/4 cup lemon juice (should be what you get from one lemon) 
• 1 1/2 cups almond flour
• pinch salt
• 1/4 tsp of vanilla extract (optional)
• 1/2 cup raw sliced almonds (for the topping)

INSTRUCTIONS

1. Preheat the oven to 350ºF.  Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too. 
2. Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form. Check regularly.
3. In another large bowl, whisk the egg yolks with the sugar, lemon zest, and lemon juice. 
4. Stir in the almond flour and a pinch of salt. 
5. Once the egg whites are beaten, stir in about 1/4 of them to the almond mixture. Once well mixed, gently fold in the rest, doing your best to not over mix. 
6. Pour into the prepared pan and sprinkle with the sliced almonds.  
7. Bake for about 25 minutes, or until it’s golden brown, and bounces back when you lightly push it in the center. Check after 20 minutes
8. Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan. 
9. Dust with powdered sugar, if desired. 

Adjustment for muffin tin

This recipes makes 12 mini muffin sized cakes. Cook for approximately 15 minutes instead of 25 minutes.