Gluten Free Lemon Tea Cake

8 - 10
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This is a recipe I have had for ages. I have not tried it yet, but am hoping to soon."

Original recipe yields 8 - 10 servings
OK

Nutritional

  • Serving Size: 1 (129 g)
  • Calories 420.7
  • Total Fat - 20 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 156.2 mg
  • Sodium - 65.1 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 2.9 g
  • Sugars - 45.8 g
  • Protein - 10.4 g
  • Calcium - 122.7 mg
  • Iron - 1.7 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Grease the base and sides of 20cm round tin (8 inch) or square 18cm (7 inch) square tin. Line the tin with baking powder.

Step 2

Beat the egg yolks, sugar and rind in a small bowl with an electric mixer & beat until fluffy.

Step 3

Stir in almond meal, lemon juice, and almond essence & transfer the mixture into a large bowl.

Step 4

Beat the egg whites in a clean, dry bowl until soft peaks form.

Step 5

Gently fold beaten egg whites into the almond mixture and pour into the prepared tin.

Step 6

Cook in a slow/moderate oven 160 degrees Celsius. 45 - 50 minutes. (Do not use fan forced)

Tips & Variations


No special items needed.

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