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MarilynFL

Okay...here's the adapted "flourless almond lemon cake" recipe:

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Joined: Dec 12, 2005

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Posted to Thread #25711 at 1:21 pm on Feb 10, 2014

3 lemons
6 eggs, separated
1 C fine sugar
1.5 TBL baking powder
2 1/4 C almond meal
1/2 tsp cream of tartar

Boil lemons for 1 hour. Cut in half (over the Vitamix blender to catch the juices), de-seed and toss everything else into the blender. Yes...skin, pulp, pith...all but the seeds. Add 1/2 C of the sugar and 6 egg YOLKS. Whip until utterly smooth.

Whisk baking powder into almond meal.

Beat egg whites until frothy. Add cream of tartar. Beat at high speed and add remaining 1/2 C of sugar slowly. Beat for at least 5 minutes to dissolve.

Pour lemon mix over almond meal. Stir. Add a large scoop of the beaten whites to lighten the mixture and then fold in the remaining egg whites.

Pour into buttered 9x9" pan. You can use a loaf pan, but the finished loaf will more than likely collapse, which in the big scheme of things, isn't that bad of a thing. So you choose.

Bake 350 for 45-60 minutes, depending on chosen pan and depth of batter.

I've attached the post where I used TWO boiled lemons plus ONE fresh lemon. That was really good too.

Link: http://www.eatdotat.com/swap/forum1/209524_I_tried_this_last_night_with_a_few_extra_tweaks__Delicious_but_used_the_wrong


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