Ingredients for Flour-less Lemon & Almond Cake:
Unsalted butter - 1 1/2 sticks (at room temperature)
Caster sugar - 3/4 cup
Vanilla extract - 1/2 tsp.
Eggs - 3
Rice flour - 3/4 cup
Baking powder - 1 tsp.
Almond flour - 3/4 cup (or sifted ground almonds)
Lemons - 2 for the cake, 1 for the drizzle (zested and freshly juiced)
Powdered sugar - 4 tbsp. (mixed with 2 tbsp. water)
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Method of preparing the Cake:
Preheat the oven to 350°F/ 175°C.
Cream the butter and sugar together. Add the vanilla extract and
eggs and beat them together, until combined.
Add the rice flour, baking powder, and almond flour to the mixture,
and mix.
Add the zest and juice of 1 lemon, and mix again.
Pour the mixture into a non-stick 8-inch spring-form cake tin and
place in the oven.
Bake for 30 minutes.
Preparing the drizzle: combine the remaining lemon zest and juice
with the powdered sugar and water in a small saucepan.
Put over high
heat and bring to boil for 2-3 minutes. Reduce to simmer for another 3
minutes.
When the cake is done, bring it out of the oven and allow it to cool
for 5 minutes.
Use a fine skewer or toothpick to pierce the cake's
surface all over.
Sieve the drizzle and pour it over the cake, spreading it evenly.
Leave to absorb for 20 minutes before slicing.
Tip:
You may add a dollop of mascarpone, crème fraiche, or ice cream to each
serving.
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