We’re one day into the Passover holiday and, if you’re like my family, you’re already tired of Matzo everything.
Especially, I’m tired of Matzo cake recipes. Layered with cream in between, soaked in all kinds of liquor and crumbled up in parfaits. Yes, there are ways to make these taste good, but at the end of the day, Matzo is what it is. A reminder of our escape from Egypt and the affliction and tears of our ancestors. Doesn’t that sound yummy?
So, if you’re like me, you’re always looking for new and improved recipes for flourless desserts. But not just any flour free dessert. It has to be moist, delicious and something that I would crave any day of the year. With a scrumptious almond flavored crumb, tart lemon glaze, and fresh plump juicy strawberries that soak into the spongy interior, this cake, without a doubt meets all those requirements.
You won’t believe how good a gluten free, dairy free and flour free cake can taste until you bite into this delightful creation. In fact, it’s so good that my husband actually requested it for his birthday, in December.
The Dishy Details
You start by separating the eggs. The whites are whipped with some sugar until just slightly stiff and glossy. The yolks are mixed in another bowl, then combined with the egg whites, almond flour, chopped almonds, lemon juice and lemon zest.
The cake then goes in the pan and bakes for about 35-40 minutes. I usually bake it a day in advance and let it sit out on my counter so that all I have to do the day I serve it is top it with the lemon glaze and strawberries.
This brings me to the next steps, for the glaze, you just stir together a bit of powdered sugar, freshly squeezed lemon juice, vanilla and lemon zest. Pour that over the cooled cake and let it drip down the sides.
Next the strawberries. Just melt a cup of apricot jam with a bit of water in a sauce pan, mix in the strawberries and then pour the entire mixture on top of the cake. Allow the cake to sit out for at least 30 minutes to allow the strawberry mixture to soak into the cake. Serve with a fresh sprig of mint and some ice cream on the side (or plain for a dairy free option).
I hope that you decide to give this Almond-Lemon Cake with Glazed Strawberries a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of any recipes that you make. And, above all, thank you so much for stopping by.
Amond-Lemon Cake With Glazed Strawberries
Ingredients
Cake:
- 9 large eggs, separated (at room temperature)
- ¾ cup sugar, divided
- 1¼ cup almond flour (plus extra for flouring the pan)
- ½ cup almonds, finely chopped
- zest of one lemon
- 1½ tsp freshly squeezed lemon juice
Lemon Glaze:
- ¾ cup confectioners' sugar
- 2 tbs freshly squeesed lemon juice
- ¼ tsp lemon zest
- 2 tbs freshly squeezed lemon juice
- ¼ tsp pure vanilla extract
Glazed Strawberries:
- 1 cup apricot jam
- 1½ tbs water
- 3 cups strawberries, halved
Instructions
Cake:
- Preheat oven to 350 °F. Butter a 10 inch springform pan and line the bottom with parchment paper. Dust the sides with a bit of almond meal to prevent sticking.
- Using a mixer fitted with a whisk attachment, whip the egg whites just until soft peaks form. Add ½ cup of the sugar and beat for an additional 30 seconds.
- In another bowl, whip the egg yolks with the remaining ¼ cup sugar until the mixture is light and fluffy. Using a rubber spatula, gently fold in the egg whites. and stir just to combine. Fold in the almond meal, ground almonds, lemon juice and lemon zest.
- Pour the batter into the prepared cake pan and bake for approximately 35-40 minutes or until the cake is set and somewhat spongy in the center. Remove from oven and allow the cake to rest for 15 minutes before removing from the pan. Allow the cake to cool completely on a wire rack. Don't worry when the cake falls slightly in the center. This creates a natural place holder for the strawberries.
Lemon Glaze:
- In a small bowl, mix together the sugar, vanilla extract, lemon zest and lemon juice and stir until well combined. Place the cake on a rack set over a parchment lined sheet pan. Drizzle the glaze over the top of the cooled cake allowing it to drip down the sides. Allow the cake to rest at room temperature for 30 minutes or until the glaze hardens.
Glazed Strawberries:
- Combine the jam and water in a medium sauce pan and bring to a slight boil over medium heat. Turn off the heat, add the strawberries and fold gently with a rubber spatula until evenly coated. Pour the mixture into the sunken center of the cake leaving a 1½ inch border. Allow to rest at room temperature for 30 minutes before serving.