GFVT
 Lemon Almond “Cake” is more of a custard than a cake; it’s dense, intense and lemony.
 It’s also a great choice if you are avoiding wheat or need a fresh idea for a gluten-free knock out dessert.
I had been searching the web for a gluten-free, dairy-free lemon cake, when I read about a clementine cake made by Nigella Lawson.  The cake was so good that another of my favorite food bloggers, Deb Perelman of Smitten Kitchen, adapted Nigella’s cake. I thought, why not replace the clementines with baby lemons, add a few taste boosters and see what happens?Â
The results are surprisingly delicious. Surprising because instead of adding butter for moistness, the cake uses whole boiled lemons.
 In addition to lemons, you’ll need eggs, sugar, ground and slivered almonds, gluten-free baking powder, almond extract and salt. THAT’S IT. If you are not making a strictly gluten-free cake, use regular baking powder.
While the lemons boil, toast almonds at 325 F or 315 F for 15 minutes, then let cool.
Remove seeds and finely chop lemons.
Mix ingredients in a food processor, mixer or by hand. Batter will be very thick.
Nigella and Deb say that this cake tastes better on Day 2, so make it a day before serving, if you can wait!Â
Serve thin slices of lemon cake with a side of bright red raspberries, strawberries and blueberries.Â
Dig into happiness.
[tasty-recipe id=”7559″]
Wow. Who knew you could chop whole lemons and put them in a dessert? The cake looks gorgeous.
Thanks, Lori! I hope you’ll make it. It’s a good recipe to make with a child.
Bon appétit.
Pro tip – DO NOT try to use a pressure cooker to save time on the lemons. All of mine split and incorporated with the boiling water to become a soggy mess.
🙂
Duly noted Kayla! The stove method is best.
Don’t let the hour of boiling keep
you from trying this cake.
It’s delicious.
Thanks for stopping by!