Gluten-Free Almond Honey Cake with Candied Lemons

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 401, total fat 17 G., saturated fats 2 G., proteins 8 G., carbohydrates 58 G., fiber 3 G., cholesterol 74 mg, sodium 156 mg, sugar 50 G.

Gluten-free baked goods often turn out dry and dense, but not this cake! It's baked with almond flour, potato starch gives it a soft texture, and whipped egg whites added to the batter create a fluffy, airy texture. Garnish the finished cake with candied lemon wedges and pomegranate seeds. The remaining lemon syrup can also be served with the cake for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup extra-virgin olive oil, plus more for greasing the pan
1 3/4 cups almond flour, plus extra for dusting pan
1/3 cup potato starch
0.5 tsp fine salt
1.5 cups of sugar
2/3 cup honey
Finely grated zest and juice of 2 lemons + 1 lemon, halved and very thinly sliced (preferably Meyer lemons)
4 large eggs, separated from the whites, + 2 egg whites, room temperature
0.5 tsp vanilla extract
1/4 tsp almond extract
Chopped almonds and pomegranate seeds, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond flour, eggs, almond extract, pomegranate, lemon zest, starch

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Grease the bottom and inside walls of a 9-inch springform pan with olive oil and line the bottom with parchment paper. Grease the parchment with olive oil and dust with almond flour, shaking off any excess.
Bake a cake:

In a medium bowl, combine the almond flour, potato starch, and salt. In a larger bowl, combine 1/2 cup sugar, 1/3 cup honey, lemon zest, 4 egg yolks, vanilla and almond extracts, and olive oil; beat with a mixer on medium speed until smooth, about 3 minutes. Reduce mixer speed to low; beat in the flour mixture until fully incorporated.

In a separate bowl, beat 6 egg whites with a mixer on medium speed until foamy, about 1 minute. Gradually whisk in 1/2 cup sugar and beat until stiff, glossy peaks form, about 3 minutes more. Gently fold about a third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's okay if white streaks remain).
Pour the batter into the prepared pan. Bake until golden brown and springs back when lightly pressed, 50-55 minutes. Transfer to a wire rack to cool completely. Don't worry if the center sinks a little.
Meanwhile, prepare the topping.:

Place the lemon slices in a small saucepan, cover with water, and bring to a boil over high heat for about 3 minutes. Drain and return the lemon to the saucepan. Fill with fresh water, bring to a boil, and drain again. Repeat one more time. Return the lemon to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, lemon juice, and 1 cup water.
Bring to a boil over high heat, then reduce heat to medium and simmer, stirring occasionally, until the lemon slices are softened and the liquid is syrupy, about 20 minutes. Set aside.
Run a thin knife around the edge of the cake, then remove the ring from the pan. Using a spatula, transfer the cake to a serving platter (remove the parchment). Use a fork to remove the lemon slices from the syrup.
Brush the cake with lemon-honey syrup, then top with candied lemons and sprinkle with almonds and pomegranate seeds. Serve with the remaining syrup for dipping.