Easter Almond Lemon Cake (GF)
Yesterday, I had the immense pleasure to present this recipe at our monthly Rock Stars Live Cooking Class. It was such an honor and I am so very grateful to have been part of it, I had a blast!
Of course, here is another Fantastic recipe from our bon COOK™ website. And the photo you will see on our bon COOK™ website was taken by my Friend Sara (@cookingwithsarahrenee) If you did not know, we have so many delicious recipes for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Easter Almond Lemon Cake (GF)
Equipment
Ingredients
ALMOND LEMON CAKE BATTER
- 1 lemon (Zest only)
- 1/2 cup (100 g) sugar
- 4 eggs (Separated, At Room Temperature)
- 1 1/2 cups (170 g) almond flour
- 1/4 cup (60 g) sliced almonds
LEMON RUM FROSTING
- 1 1/4 cups (150 g) confectioners' sugar
- 1 tbsp (15 g) Lemon juice
- 1 tbsp (15 g) dark rum
DECORATION
- 1 cup chocolate eggs (Cadbury Mini Eggs)
Instructions
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
ALMOND LEMON CAKE
- Grate the lemon zest directly into your mixing bowl. Add the sugar. Gently mix, and let it infuse. Set aside.
- Separate egg yolks from egg whites in two mixing bowls.
- Add the egg yolks to your lemon/sugar preparation and beat on high for 2 minutes until light and fluffy. Then, fold in the almond flour until incorporated. (It will be like a thick paste).
- In a separate mixing bowl, beat the egg whites until stiff peaks (about 2 minutes). Fold them into your first preparation a 1/3 at a time. IMPORTANT: Use the first 1/3 to loosen the almond batter. Then carefully fold the rest. Do not over mix, in order not to take the air out.
- Spoon the batter into each well of your Flexipat®.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Cakes from 25min). It is ready when the toothpick inserted comes out clean and that they slightly release from the side.
- Once your Almond Lemon Cake is out of the oven, let it cool down for about 10min. Then, unmold onto your cooling rack.
LEMON RUM FROSTING
- When your Lemon Almond Cakes have completely cooled down, prepare the Lemon Rum Frosting.
- In a mixing bowl, whisk together the Confectioners' sugar with the Lemon Juice and Dark Rum using your Mini Whisk. Pour it right way on your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
