It’s a brand-new year and a brand-new I am a Food Blog! Okay, not completely brand-new, but Mike did do a little re-design, which you can read a little bit about here. The start of a new year usually means that people are on the look out for recipes that just a wee bit healthier. I’m not really one to be all fanatical about the healthy stuff, but I do think this cake is nice, light and perfect if you’re looking for something sweet but not too crazy after all of your holiday indulgences. Plus, starting off the new year with cake for breakfast is something I can definitely get behind.
This cake is tender, lemon-y, and light (due to the whipped egg whites). If you don’t have any almond flour on hand, you can always use your food processor to make some, but I like having a bag kicking around in my pantry. Almond flour is great for the obvious (macaron) and the not so obvious (almond chicken fingers). I get the feeling that people think that almond flour is a specialty sort of ingredient – mostly for gluten-free baked goods – but the truth is, I really like baked goods made with almond flour. It lends a moistness and chewy texture that I’m really in to.
Other things I’m really in to: New Year’s Resolutions. Are you guys resolution types? When I was younger, I never really believed in them, but now that time keeps marching on, I like to take some time at the end/beginning of the year to reflect on what I’ve accomplished and what I want to focus on. 2014 was a crazy year and I’m hoping 2015 will be just as wild. My 2015 resolution: be fearless. Two tiny words, but I’m hoping that this year is the year I learn to judge myself less, be a little more secure, and live my life without reservations.
Cheers to fresh starts, learning to love ourselves, gluten-free lemon loafs, and to a brand-spanking-new 2015!
Gluten-Free Lemon Almond Cake Recipe slightly adapted from Simply Recipes
makes 1 small loaf
- 2 eggs
- zest from 2 meyer lemons
- 2 tablespoons + 2 teaspoons sugar
- 3/4 cup almond flour/ground almonds
- 1/2 teaspoon baking powder
- 1/8 tsp cardamom
- pinch of salt
- thyme sprigs, lemon slices and powdered sugar, to serve
Preheat your oven to 350°F. Lightly butter or grease your loaf pan (I used a small loaf pan, similar to these).
Separate your eggs carefully: yolks into a medium-sized bowl and whites going into a large absolutely grease-free bowl. You need to make sure the bowl of whites have absolutely no fat – this will help them whip up nice and fluffy. Lightly beat the yolks and add the zest and 2 tablespoons of sugar. Mix until smooth. Add the ground almonds, baking powder, and cardamom. Mix until smooth.
With an electric mixer, or good old fashioned elbow grease, whip up the egg whites until they start foaming. Sprinkle on a pinch of salt, which will help the structure of the whites. As they start increasing in volume, sprinkle on the remaining 2 teaspoons of sugar into the eggs as you beat until soft to medium peaks form.
Fold a small amount of the whites into the yolk mixture being sure not to over mix. Gradually fold in all the whites, a bit at a time, being sure not to deflate. You should have a light and fluffy batter. Pour the batter into your prepared pan and bake for 25-30 minutes. Remove from the oven and cool. Lightly dust with icing sugar and enjoy with thinly sliced lemons and thyme sprigs.
This cake is a total stunner. I love the lemon and almond combo!
Don’t we all wish we could live life a little less fearfully? I am glad you are taking on the challenge and I am sure your blog will benefit for it too!
Lovely, bright summery cake. That texture is perfect for a flour-less cake with no oil too? Genuis!
I’m back to cleaning up my diet and cutting back on processed carbs. Thanks for posting this nice, simple loaf. It will be the perfect compliment to my Greek Yogurt.
ooh i think a dollop of greek yogurt would be wonderful with this! :)
This looks wonderful, and the fact that it’s flour free is great! I’m sure I can make this for relatives who are gluten free and they would adore it! Hope you’ve had a lovely weekend Stephanie!
thank you millie!! sometimes i work a little gluten free in my life! lol
This cake is just perfection !
The texture seems perfect !
Have a wonderful sunday
x,
Maïa
thank you so much maïa! i really did love the texture!
Love the design tweaks. Love skipping lines for brunch at home. And love that font! Did you hand letter?! You’re good, real good. Happy new year my friend!
thanks lady!! i’m totally obsessed with hand lettering right now!! happy new year to you too dear friend! xoxo
the website spruce up is great!! it used to be a little glitchy on my phone, but now it’s perfect. love it! also this cake sounds amazing, a low carb cake!!
yay!! thanks and i’m glad to hear it isn’t glitchy on the phone anymore!
Just perfect blog with the best food photography
thank you so much kyriakos!
This is pretty much the cake of my dreams. I want a massive slice right this very minute. Happy new year Stephanie! I hope it’s a good one : )
thank you kathyrn!! happy new year to you too! may it be full of cake and sunshine :)
This recipe sounds so delicious, Stephanie! I can’t wait to try it! I totally get the “judge myself less” thing – I don’t know why that is so hard to do, but it really is a challenge, isn’t it? Maybe its because we are literally putting our hearts on the paper for every one else to judge, that its hard not to do it to ourselves. Or maybe we just know what we are capable of, and if we don’t meet that we are disappointed in ourselves…or maybe I am just speaking for myself haha! Anyway, I wish you a happy 2015, and totally, be fearless!
xx
ooh thanks so much meg! it is a total challenge…i’m totally one of those over thinkers. this year is all about telling myself, no one’s judging you, so why judge yourself? hope you’re fearless in 2015 too! xoxo