Gluten-free Almond Cake

Ingredients

Springform 26 cm or 10 inches in diameter

Parchment paper

Some grease

Batter:

6 eggs

500 g almond flour (1 pound)

250 g sugar (225 g)

A pinch of salt

Zest of one lemon

Decoration:

2-3 tablespoons powdered sugar

Preparation:

1. Preheat oven to 150 degrees Celsius (300 F). Grease bottom and edges of springform. Line springform with parchment paper.

2. Using an electric hand mixer beat eggs until very fluffy. Add sugar and keep beating until sugar is completely dissolved and batter starts to stiffen.

3. Mix in salt and lemon zest. Lastly, in three portions stir almonds into batter. Pour batter into springform and bake at 150 degrees Celsius (300 F) for about 1 hour or until toothpick comes out clean.

4. Remove cake from oven, let cool for about 10 min, the remove springform edge. Turn cake upside down on a wire rack, remove parchment paper from bottom. Flip cake back, let fully cool down.

5. Before serving, sift powdered sugar on top of cake.

Comments:

1. For some extra almond taste I added one tablespoon Amaretto.

2. Because this cake doesn't contain any baking powder, it is fairly dense inside. Thus, next time I would separate the eggs, beat the egg whites stiff, prepare the cake as described with the egg yolks only, and fold the stiff egg whites at the end under the prepared cake. This should help to make this cake a little more fluffy.