Amond-Lemon Cake With Glazed Strawberries
A tender almond crumb, tart lemon glaze and plump juicy strawberries create the most delicious cake that also happens to be dairy-free, gluten-free and flourless.
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.