Gluten Free Lemon Tea Cake
Recipe: #34185
January 27, 2020
Categories: Desserts, Cakes, Almond, Lemon, Australian, Baby Shower, Birthday, Easter, Mothers Day Picnic, Oven Bake, Gluten-Free, Non-Dairy, Vegetarian, Kosher Dairy, more
"This is a recipe I have had for ages. I have not tried it yet, but am hoping to soon."
Original is 8 - 10 servings
Ingredients
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 by Step Method
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
No special items needed.
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