Almond Cake with Citrus- Gluten Free!
Dessert number 2!….I have been experimenting with gluten free desserts. This is a really good one. I bought some meyer lemons from Trader Joes (go ahead and substitute regular ones as meyer lemons are not in season any more) and wanted to use them in a delicious dessert. I looked up a bunch of recipes and really liked on one site. I tweaked the recipe and came up with this one. It is really yummy and easy to make…
- 4 large eggs
- ½ cup raw cane sugar
- Zest of one meyer lemon and one clementine
- Juice of 2 meyer lemons and 2 clementines
- ½ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Syrup
- Juice of 2 meyer lemons and 2 clementines
- 2 tablespoons honey
- Confectioner sugar to dust on top
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper and grease it as well. Combine the salt, almond meal, baking powder and baking soda. Keep aside.
Add the eggs and sugar to an electric mixture with a whisk attachment. Beat the eggs and sugar until light and fluffy, for a good 5 to 10 minutes. Add the citrus zest, citrus juice, olive oil and vanilla extract. Beat for another minute. Add the almond meal mixture and mix well. Transfer to the prepared pan and bake for 35 to 40 minutes.
While the cake is baking transfer the citrus juice and honey to a small bowl. Microwave for 30 to 40 seconds and mix well making sure the honey has melted through. Once the cake comes out, drizzle the liquid covering the surface evenly. Cool and cake completely and sprinkle powdered sugar and serve!
