Gluten Free Lemon Tea Cake
Created by Tisme on January 27, 2020
- Servings: 8 - 10
- Prep Time: 15m
- Cook Time: 45m
- Recipe #34185
Ingredients
- 6 large eggs (separated)
- 1 cup caster sugar
- 2 tablespoons grated lemon rind
- 2 cups almond meal
- 1 tablespoon lemon juice
- 1/2 teaspoon almond essence
How to Make
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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.
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Step 2: Beat the egg yolks, sugar and rind in a small bowl with an electric mixer & beat until fluffy.
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Step 3: Stir in almond meal, lemon juice, and almond essence & transfer the mixture into a large bowl.
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Step 4: Beat the egg whites in a clean, dry bowl until soft peaks form.
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Step 5: Gently fold beaten egg whites into the almond mixture and pour into the prepared tin.
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Step 6: Cook in a slow/moderate oven 160 degrees Celsius. 45 - 50 minutes. (Do not use fan forced)
Nutritional Facts
- 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