Ingredients
- 4 Lemons
- 4 Egg Whites
- 120g Caster Sugar
- 80ml Olive Oil
- ½ teaspoon Baking Soda
- 90g Polenta
- 90g Ground Almonds
- ½ teaspoon Salt
- 75g Sugar
- 50ml Water
- Icing Sugar as needed
Flourless Lemon Cake
| Serves: 8 | Course: Dessert | Category: Cakes | Machine: Cooking Machine | Total time (min.): 45 |
This zesty lemon cake is gluten and dairy free, serve with fresh raspberries and top with extra lemon zest. Tip: Because this is a recipe without flour, the eggs need to be whisked in stiff peaks. Do whisk them a bit longer if you feel it is needed, and then fold the rest of the ingredients in very carefully.
Tools
- Oven
- Parchment paper
- Cooking Chef XL
- Round pan - 20cm (8")
- Cooking chef xl bowl
- Large glass bowl
- Serving plate
Method
- Pre-heat oven - 180°C
- Grease a clean round pan
- Line with parchment paper then set aside
- Attach the Whisk
- Add egg white to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Whisk with splashguard fitted - 1 min 15 sec, Speed Max
- Add caster sugar to the Cooking Chef XL Bowl while machine is running
- Whisk until stiff peaks form - 1 min 15 sec, Speed Max
- Add olive oil, baking soda, lemon, polenta, ground almonds and salt to a clean large glass bowl
- Mix until well combined
- Transfer one spoonful of egg whites to large glass bowl
- Fold carefully
- Transfer the rest of the egg whites to large glass bowl
- Fold carefully
- Transfer content of large glass bowl to round pan
- Spread until level
- Bake until skewer tests clean - approx 30 min, 180°C
- Let cool and continue
- Clean Cooking Chef bowl
- Attach the Stir Tool
- Add sugar, water and lemon to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 5 min, 104°C, Speed Min
- Brush the lemon syrup over the surface of the cake while it is still warm
- Let cool completely
- Turn out cake onto a serving plate
- Dust with icing sugar
- Serve