Lemon Almond Cake, GF

By MaryEllen

Ingredients

• Cake
• 6 large eggs
• 1/2 tsp. sea salt
• 1 cup granulated cane sugar, divided into 1/3 cup measurements
• 6 Tbs. mild oil (like safflour, sunflower, or light olive oil)
• 2 ½ Tbs. fresh squeezed lemon juice
• ½ Tbs. ginger juice (optional or use lemon juice)
• 2 tsp. finely grated lemon peel
• ½ cup + 2 Tbs. gfJules™ Gluten Free All Purpose Flour (85 gr)
• 1 1/2 cups almond flour or almond meal (179 gr)
• 1/2 cup sliced almonds
• Berry Sauce
• 5 cups sliced stemmed strawberries (about 2 pounds) or other berries
• 1 Tbs. (or more) sugar
• 1 tsp. pure vanilla extract
• 1 tsp. fresh squeezed lemon juice

Details

Servings 6
Preparation time 30mins
Cooking time 70mins
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 350°F.

Prepare 10-inch springform pan by oiling lightly and lining with a circle of parchment paper.

Separate eggs, reserving whites only (no yolks at all) in a large metal mixing bowl and placing the egg yolks in a separate bowl. Add salt and beat whites on high speed of an electric mixer with whisk attachment or beaters for 2-3 minutes, or until soft peaks form. Slowly beat in 1/3 cup sugar, continuing to whisk with mixer until stiff peaks form. Do not over-beat; the mixture should not be dry. Scoop beaten whites out into a separate bowl.

Add yolks and 1/3 cup sugar to the large mixing bowl just used to mix the whites. Beat together for 2-3 minutes on high speed, or until the yolk mixture is pale yellow in color and thicker in consistency. Mix in oil, lemon and ginger juice and lemon peel.

In a separate bowl, whisk together gfJules™ Flour, almond meal and 1/3 cup sugar.

Stir these dry ingredients into the egg yolk mixture until thick, but fully integrated.

Add 1/3 of the stiff egg white mixture to the mixing bowl, folding over using a rubber spatula, integrating it into the egg yolk-flour mixture. Repeat with 1/3 more of the egg whites, then add final 1/3 of the egg whites, folding until no large pockets of egg whites remain separate.

Spoon or pour batter into prepared pan. Distribute shaved almonds over the top.

Bake for 40 minutes or until the top of the tart is golden and a toothpick inserted into the center comes out clean. Remove pan to cool on a wire rack.
Berry Sauce

Wash and hull berries, then add to a large sauce pan. Add sugar, vanilla and lemon juice. Stir over medium-high heat.

Once the berries get hot enough, they’ll begin releasing juices. Stir to keep from sticking or burning in the pot. Continue to cook for 2-3 minutes, or until the berries are getting juicy, then mash with a potato masher or process with a food processor if you prefer a smoother consistency.

Serve warm with cake by spooning onto plates and topping with a slice of cake. Alternatively, cover and chill until serving with whipped cream.