Gluten-Free Cake With Almonds And Lemon

This is my version of a Galician almond cake; it is just basically an almond cake flavoured with lemon zest. It has a beautiful aroma consisting of lemon, sweet honey and cinnamon, which just reminds me of Christmas, and a light texture because the egg whites are whipped separately.

I have already decided to have this cake for Christmas as one of the desserts; the scent and texture of this cake paired with some mulled wine is something I am very much looking forward to. The other desserts I am not so sure of; we have a lot of cloudberries waiting for Christmas dinner and I have to incorporate them somehow into the menu.

My whole Christmas preparation is going as always – I have not bought any gifts, yet, although I had decided that I will buy them in advance, but as always I am just planning the wines and the food for Christmas. I always have this fantasy in my head that somehow the shopping will take care of itself - if I just forget about it - and I can concentrate on nicer things than shops filled with Christmas music and bright lights. Internet shopping is maybe something I will have to try this year; I still have time to order everything.

I have not used any dairy in the recipe, but it has a lot of eggs which I do not think can be substituted. The recipe is very easy to follow and I think that the taste is something that will please most people. Whipping the egg whites in a cake with nut flour is something worth trying because it gives such wonderful airy lightness to cakes.

Galician almond cake recipe

Serves 10

-1 cup or 2,5 dl honey

-6 eggs

-the zest of one lemon

-1 tsp vanilla extract

-1 tsp cinnamon

-2 cups or 5 dl of ground almonds

-confectioner’s sugar for decorating

Preheat an oven to 170 C or 340 F.

Separate the egg whites and set aside in a bowl, you are going to whip them later on.

Mix the yolks with the honey, add the vanilla and cinnamon along with the lemon zest. Mix together until you have a thick paste. Then add the ground almonds and mix again.

Whip the egg whites until they are hard. Fold the thick almond and honey paste into the egg whites. Remember to fold very gently so that the cake will be as light as possible.

Pour the mixture into a greased cake pan.

Bake for 40-50 minutes.

Sift some confectioner’s sugar on top after the cake has cooled down and serve. Some icewine will compliment this cake nicely.

I updated my About page with some more information about how I bake gluten-free and some other things, it was so short for such a long time and I was always planning to write something else there and now I finally got to it.

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