A gluten-free cake that's moist, light, and rich in flavour.
Preheat oven to 170°C. Grease the bottom and sides of an 8-inch (20cm) round pan with some oil and line the base with baking paper.
In a large bowl, beat egg yolks with the sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract, and lemon zest. Beat until incorporated.
Add almond flour and fold until incorporated using a spatula.
In a separate bowl, beat egg whites with a pinch of salt. Beat until foamy, then gradually add a tablespoon of sugar and beat until stiff peaks form.
Gradually and gently fold the egg whites into the egg yolk mixture using a spatula, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.
Pour the batter into the prepared baking pan and sprinkle sliced almonds on top.
Bake for 30-35 minutes or until golden brown on top. Let cool in the pan for 15 minutes, release from the pan, and let cool completely.
Ingredients
Directions
Preheat oven to 170°C. Grease the bottom and sides of an 8-inch (20cm) round pan with some oil and line the base with baking paper.
In a large bowl, beat egg yolks with the sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract, and lemon zest. Beat until incorporated.
Add almond flour and fold until incorporated using a spatula.
In a separate bowl, beat egg whites with a pinch of salt. Beat until foamy, then gradually add a tablespoon of sugar and beat until stiff peaks form.
Gradually and gently fold the egg whites into the egg yolk mixture using a spatula, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.
Pour the batter into the prepared baking pan and sprinkle sliced almonds on top.
Bake for 30-35 minutes or until golden brown on top. Let cool in the pan for 15 minutes, release from the pan, and let cool completely.
