Summertime Raspberry Lemon Almond Cake [Gluten Free]

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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.

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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

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Directions:

Separate your eggs, and ground your cardamom.

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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.

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In a different large bowl, add in the almond flour, cardamom, and baking powder.  Mix it all together.

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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.

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Fold the merengue into the batter mixture slowly.  It will be hard at first, but get easier the more you add in.

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When all of the mixture is folded in together, it will become light and smooth.

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Pour the batter into a lined spring form pan.  You don’t want a high thick cake, so use a large 20 cm+ pan.

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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.

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Finally decorate with your favourite fruit.  Since it’s Summertime, raspberries are in season, and go great with it!

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Finally, cut into wedges and serve just like that, or with some vanilla frozen yogurt.

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Ta da!  There you have it — Summertime Raspberry Lemon Almond Cake!

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