Lemon & Almond Flourless Cake

Lemon & Almond Flourless Cake

1 from 1 vote
Course Dessert
Cuisine gluten free, Italian, Mediterranean
Servings 6


  • 200 g ground almonds
  • 150 g sugar
  • 4 eggs-separated
  • Grated zest of 2 lemons

Lemon Stock Syrup

  • 200 g Sugar
  • 100 ml Water
  • 1 Lemon sliced


  • Firstly make the lemon stock syrup by placing the sugar, water and lemon into a pan and gently simmering for 8 – 10 minutes. Remove from the heat and set aside.
  • Preheat the oven to 150C/300F/Gas Mark 2.
  • To make the flourless cake, firstly pour the sugar into a bowl and add the egg yolks and lemon zest, whisk until a pale light cream stage. Stir in the ground almonds and combine with the egg mixture. In a separate bowl whisk the egg whites until stiff and gently fold into the almond mixture. Pour the batter into two small baking tins or 1 large tin and bake in the oven 1 ½ hrs.
  • Remove from the oven and allow to cool slightly, then drizzle with some lemon stock syrup and decorate with some of the poached lemon slices.
Keyword Barbecue, Cake, Dessert, dinner party, gluten free

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