Almond Cake- with Edible Flowers
I love a good lemony dessert in the summer. Tom, on the other hand, is not a fan of citrus flavor. This cake is the perfect compromise where both of us are happy. It gets its lemon flavor from lemon zest, so it’s subtle but still present. It uses almond flour, which makes it gluten-free, and it is very moist.
I adapted this recipe from Mimi Thorisson’s Old World Italian cookbook. The only change I made was switching out the whole milk with oatmilk, because that’s what I had on hand. I was worried it wouldn’t turn out, but it was still delicious.
This cake is dense and sticky and pairs well with fresh berries. I find its simplicity beautiful, and it changes the way I view how a cake should be. Instead of a heavy layer of frosting, this cake stands out on its own with its sweetness. The lemon balances nicely, and who doesn’t think of summertime with citrus and flowers?
Ingredients
2 cups Almond Flour
1 Lemon - zest only, grated
5 Large Eggs, separted
1 1/4 cups fine sugar
1 cup Milk - I used oatmilk, but the original recipe calls for whole milk
Powdered sugar for dusting
Edible Flowers for decorating
Directions
Preheat oven to 350 degrees F. Lightly spray a 9-inch cake pan with oil or line with parchment paper.
In a large bowl, zest the lemon and stir in the flour. Whisk in the egg yolks, sugar, and the milk until smooth. In a separate bowl, whisk the egg whites until stiff peaks are formed. Fold the egg whites into your batter (cue Moira and David from Schitt’s Creek), evenly incorporating the ingredients. Pour into the cake pan.
Place the cake pan into the oven and bake for about 40 minutes or until the center comes out clean when a toothpick is inserted. Allow the cake to cool in the pan for about 10 minutes, then transfer to a plate or cake stand.
Dust the powdered sugar and top with edible flowers before serving.
This serves 6
I like to serve the cake with fresh berries, but it is delicous as is.
