Ingredients:
 

• 1 1/2 cups almond flour
• 4 eggs, separated, room temperature
• 1/2 cup sugar
• 2 tbsp lemon zest
• 1/4 cup sliced almonds
• Powdered sugar (for dusting cake)
• Lemon glaze (optional): pure lemon juice (1 lemon) powdered sugar (2 cups) to taste

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bon COOK Products Used

Medium Perforated Sheet, Stainless Mixing Bowl, Le Petit Grater, Heat Resistant Spatula, Medium Round Mold and Square Serving Board.

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Instructions:

1. In the bowl of an electric mixer, combine sugar and lemon zest and mix for several minutes to infuse lemon oil into the sugar.
2. Add egg yolks and beat on high for 3 minutes until thick, creamy, and light. Fold in almond flour with spatula until incorporated.
3. In a separate bowl, beat egg whites on high until stiff peaks form (about 2 minutes). Fold in egg whites 1/3 at a time into mixture until incorporated. Do not overmix.
4. Transfer to the Medium Round Mold and sprinkle with the almonds.
5. Bake at 350°F for 30 minutes or until done.
6. Remove from oven and cool completely in mold.
7. Once cooled, remove from the mold.
8. Pour lemon laze over top or sprinkle with powdered sugar.

​bon TIP: If you have leftovers, a big if here, cover the cake with your round mold while on the square serving board, and it will keep it moist.

Enjoy!

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Time:

Active Time: 15 minutes
Total Time: 45 minutes

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Recipe Yield

8 Servings