The weather here has been phenomenal this past week! It’s been very warm, and summer-like! This put Jax in the mood to make a light cake, that is perfect to share during a bbq or picnic. The added benefit? It’s gluten free! (You can also use many other buzzwords, like Paleo, flourless, berry, etc, but I’d rather describe it as delicious)
Needing only a few ingredients, this is an easy recipe to make.
Ingredients:
- 1.5 cups Almond Flour
- 1 teaspoon Baking Powder
- 1 teaspoon White Vinegar
- Pinch of salt
- Lemon zest from one fresh lemon
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- 4 Eggs, Separated
- .5 teaspoon Ground Cardamom
- .5 cup White Sugar
- Powdered sugar
- Raspberries
Directions:
Separate your eggs, and ground your cardamom.
Grab a large bowl, and put the egg yolks, lemon zest, and .25 cups of white sugar in it. Beat it all together until it is smooth.
In a different large bowl, add in the almond flour, cardamom, and baking powder. Mix it all together.
Add the two mixtures together, and beat them together until smooth.
In yet another large bowl, add the egg whites, and beat them into a merengue. Add in the vinegar and salt, and the last .25 cups of sugar. Continue beating until you get stiff peaks.
Fold the merengue into the batter mixture slowly. It will be hard at first, but get easier the more you add in.
When all of the mixture is folded in together, it will become light and smooth.
Pour the batter into a lined spring form pan. You don’t want a high thick cake, so use a large 20 cm+ pan.
Bake in a 175 C oven for roughly 35 mins. When done, take it out and let it cool, then sprinkle powdered sugar over top.
Finally decorate with your favourite fruit. Since it’s Summertime, raspberries are in season, and go great with it!
Finally, cut into wedges and serve just like that, or with some vanilla frozen yogurt.
Ta da! There you have it — Summertime Raspberry Lemon Almond Cake!
Jax & cs 