Honey and lemon cake with almond flour (gluten-free)

This honey-and-lemon cake is one of those desserts that instantly creates a sense of cosiness and tranquillity. The fresh aroma of lemon, the subtle sweetness of honey and the delicate texture of almond flour come together in perfect balance. The result is an exceptionally moist, light and fluffy cake, perfect for both an afternoon coffee and a special occasion.
Almond flour gives the recipe an exceptionally delicate texture and naturally makes it gluten-free, without compromising on flavour or texture.

IMPORTANT CLARIFICATION

The recipe contains eggs, but that doesn’t mean it contains dairy products. This mistake is often made.

• Gluten-free
• Dairy-free
• Contains eggs (therefore not suitable for vegans)
  

ORANGE VARIANT

You can easily swap the lemon for an orange.

Lemon Version:

• 2 tbsp grated lemon zest
• 1 tbsp freshly squeezed lemon juice
  

Orange Variation:

• 2 tbsp grated orange zest
• 1 tbsp freshly squeezed orange juice

INGREDIENTS REQUIRED

Dry ingredients

• 180 g finely ground blanched almond flour
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp fine sea salt
• 100 g of crushed mixed raw nuts

Liquid ingredients

• 4 large eggs, separated into yolks and whites
• 120 g erythritol/Monk Fruit-type sweetener or approximately 65–70 g sugar
• 2 tbsp runny honey
• the zest of 2 lemons
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 2 tbsp extra virgin olive oil

To serve

• icing sugar (optional)
• around 70–80 g of fresh blueberries

METHOD OF PREPARATION

1. Preheat the oven to 180°C. Prepare a baking tin with a diameter of 18–23 cm, lined with baking paper. Lightly grease the sides with a little fat.
2. In a large bowl, beat the egg yolks together with the sugar (or sweetener), honey, vanilla and lemon zest until the mixture is smooth and fluffy.
3. In a separate bowl, mix together the ground almonds, baking powder, bicarbonate of soda and salt.
4. Add the dry ingredients to the egg mixture, then stir in the lemon juice and olive oil. Mix until you have a smooth batter.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Add them to the mixture in three batches, stirring gently with a silicone spatula. It is this technique that makes the cake light, airy and fluffy.
7. Leave the mixture to stand for about 5 minutes.
8. Pour into the tin and bake for 30–35 minutes, until the surface is a lovely golden colour and a skewer inserted into the centre comes out clean.
9. Leave the cake to cool completely before removing it from the tin.
   

USEFUL TIPS

• This recipe works only with almond flour. Do not substitute it with wheat, coconut or any other type of flour, as the texture of the cake will change significantly.
• Separating the eggs and whisking the egg whites is the key to achieving a light and airy texture.
• A smaller tin will make the cake taller and fluffier, whilst a larger tin will produce a flatter, but equally delicious result.
• The next day, the flavour becomes even more intense, and the cake remains exceptionally moist.

NUTRITIONAL VALUES

(Per 100 g of ready-made cake)

• Energy value: 395 kcal (1652 kJ)
• Fats: 27.2 g; of which saturated fat: 2.8 g
• Carbohydrates: 29.2 g; of which sugars: 22.1 g
• Fibre: 4.8 g
• Proteins: 12.6 g
• Salt: 0.38 g