Gluten-Free Almond-Lemon Cake
Today is my dear friend's birthday, and I made a special edition of her favourite gluten-free almond-lemon cake. The cake is delicious—moist, fluffy, and not too sweet. It's perfect to enjoy with a cup of your favourite tea or coffee.
The cake is easy to make, and you'll need:
Ingredients
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup + 1/3 cup organic cane sugar
- Lemon zest of one medium lemon
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/2 cup dark chocolate chip
Instructions
1. Preheat oven to 325 degrees F . Lightly grease a round pan, set aside.
2. In a large bowl, combine and whisk together olive oil, 1/2 cup organic cane sugar, lemon zest and lemon juice and 4 yolks.
3. Then add almond and tapioca flour, baking powder, and set aside.
3. In a separate bowl, mix egg whites with cream of tartar. Mix them with a mixer at medium speed. Gradually add in the remaining 1/3 cup of sugar.
4. Slowly add the batter into the other mixture. Stir everything whit a spoon until well blended.
5. Pour batter into prepared pan and bake it in preheated oven for 40 to 45 minutes.
6. Let cake cool in pan for at least 15 minutes, then decorate with melted chocolate chip and almonds.
7. Serve it with your favourite cup of tea or coffee. Enjoy!
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