Do you ever find the perfect summer treat that hits all your taste buds?! I’m a lover of cake, but ever since my gluten allergy, I’ve had to stay far away. I’m sharing a family recipe for a Gluten Free Almond Cake with a delicious Lemon Mousse!
Whether you’re attending a graduation party or you were put on the dessert list for the neighborhood potluck, this almond cake is a crowd pleaser. It always seems to be a punch in the gut when you find out you have an allergy, especially to something so widely known such as gluten. This eliminates a lot of those tasty food groups. But now, there are so many ways to give yourself a sweet treat and keep it clean!
The almond cake is only 5 ingredients – yes, only five. And the mousse is a perfect touch with a few berries on top. I love pairing this dessert with a chilled Prosecco and enjoy every last bite!
For the Cake:
- 3 large egg yolks
- 6 large egg whites
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- pinch of fine sea salt
- 2 cups almond flour or almond meal
- mixed berries and powdered sugar for a final touch!
Position a rack in the middle of the oven and preheat to 350 degrees fahrenheit. Grease a 9-inch springform pan with nonstick spray, line with parchment paper and flour.
In a large bowl, whisk together the egg yolks and all but 2 tablespoons of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt – set aside.
In a bowl of a standard electric mixer with the whisk attachment, beat the egg whites on medium speed until they become opaque, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar and continue to beat the egg whites until they hold medium peaks.
With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture. Scrape the remaining egg whites over the yolks and add about half of the almond flour. Gently fold them in to the yolks, but only partially. While the mixture still have a few streaks of white left, add the remaining almond flour and fold in. Be gentle!
Pour the batter into the prepared pan and shimmy until the batter is level. Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for five minutes, then run a butter knife along the edges of the cake pan.
Invert the cake pan onto the rack, remove the sides and bottom and peel away the parchment paper. Let cake cool completely before dusting with powdered sugar.
For the Lemon Mousse:
- 1/3 cup fresh lemon juice
- 1 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 1 tablespoon unsalted butter
- 1 cup heavy whipping cream
*This mousse can be prepared on its own in 4 (6 ounce) ramekins or place in a steel airtight container and use as a topping for the almond cake
In a large bowl set over a pot with 2 inches of simmering water, combine lemon juice, egg, egg yolk, sugar and salt. Use a whisk to stir constantly until the mixture becomes thick and creamy and the temperature reaches 175 degree fahrenheit (about 5-6 minutes). Remove the bowl from head and let the curd cool down slightly before whisking in butter. Once butter is incorporated, place curd over the prepared ice bath. Chill completely. Fold in whipped cream in three increments. Garnish generously with fresh berries and serve with almond cake.
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