These cakes are dense and full of flavor. Each one of them will pair beautifully with any of the sorbets from last time. Since they don’t use flour, they are all gluten free. They also work for Passover.
Ingredients
- 6 eggs
- 3 Tahitian or Persian limes, juiced just under 1/2 c zest one lime
- 1 c caster sugar
- 1 1/4 c ground almonds
- 1 c finely ground coconut
- 1 tsp baking powder
- Pinch of salt
- 1/4 c raw sugar
- 1/4 c water
- Zest of 1 lime
Preparation
- Preheat oven to 320
- Beat eggs on high speed
- Pour in sugar while beating
- Add lime juice, zest, salt and baking powder
- Stir in coconut and almonds
- Pour into a cake pan lined with baking paper
- Bake for 55 min
- A tooth pick should come out clean
- Heat the glaze ingredients until the sugar dissolves
- Pour over the cake
Ingredients
- 1 1/2 c unsalted toasted almonds
- 1/4 c raw brown sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp lemon zest
- 4 lg eggs
- 1/3 c sugar
- 1 tsp vanilla extract
- 2 c finely grated carrots
Preparation
- Preheat oven to 350
- Line an oiled 9 in springform pan with parchment paper
- In a food processor, grind the raw sugar and almonds to a fine powder
- Add baking powder, salt, cinnamon, nutmeg and lemon zest and pulse
- Beat the eggs
- Slowly add sugar and beat until it’s thick
- Beat in vanilla
- Fold in almond mixture and carrots
- Pour into cake pan and bake for 1 hr
- A toothpick should come out clean
- Let it cool for at least 10 min before you try to remove the cake from the pan
- Wrap tightly in plastic to keep in the refrigerator
Ingredients
- 4 lg Meyer lemons
- 3 lg eggs
- 1 c sugar
- 3 c almond meal
- 1 tsp baking powder
- 1 tsp lemon extract
Icing
- 3 Tbsp butter at room temp
- Juice of 1 lemon
- 1 1/2 c confectioner’s sugar
Preparation
- Preheat oven to 325
- Place lemons in a pot and cover with water
- Boil for 15 min
- Drain lemons and split them just to pick out the seeds keep the juice and all of the lemon. It’s easiest to use a bowl
- In a food processor, purée the lemons. You will need 1 c of purée
- Beat the eggs and slowly add the sugar until pale
- Add lemon extract
- Fold in almond meal and lemon purée
- Pour into a 9″ greased, springform pan
- Bake for 55 min or until a toothpick comes out clean
- Allow to cool 10 min before removing the cake from the pan
- Beat the icing ingredients together and spread on the cooled cake
Ingredients
- 8 oz bitter sweet chocolate, chopped
- 1/2 lb unsalted butter
- 1 1/2 c sugar
- 6 lg eggs
- 1 c unsweetened cocoa powder
Preparation
- Preheat oven to 350
- Melt chocolate and butter in a double boiler. You can also use a metal bowl over a pot of simmering water. Don’t let the bowl touch the water
- Remove the bowl from heat and whisk in the sugar
- Add the eggs, one at a time, whisking in each egg
- Sift cocoa power into the mixture and fold it in
- Bake in a greased springform pan for 35-40 min. Until a toothpick comes out clean
- Allow the cake to cool a bit before you remove it
Enjoy your flourless cakes
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