Flourless Italian Almond-Lemon Cake
A naturally gluten-free rustic almond and lemon cake, known as Torta alle mandorle e limoni, is made with almond meal.
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Instructions
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Start simmering whole lemons in water for 1 hour.
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Preheat oven to 350 F (180 C).
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Drain and cool the cooked lemons; trim ends, halve, deseed, and coarsely chop them.
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Process the chopped lemons, including peels, through a food mill, first with a coarse disk, then with a fine disk.
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Strain the milled lemon pulp through a fine-mesh strainer, pressing to extract the paste.
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Line a 9-inch springform pan with wet, crumpled parchment paper.
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Beat egg yolks and granulated sugar until pale and frothy.
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Incorporate the lemon paste and almond meal into the egg mixture.
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In a separate bowl, whip egg whites to firm peaks.
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Gently fold the whipped egg whites and baking powder into the lemon mixture.
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Pour batter into the prepared pan.
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Bake for about 1 hour, or until a toothpick inserted into the center comes out slightly sticky but without raw batter.
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Cool the cake completely before releasing it from the springform pan.
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Dust with confectioners' sugar before serving.