https://www.copymethat.com/r/XlBktbkB9/honey-almond-lemon-cake-gluten-free/
84779261
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XlBktbkB9
2024-05-19 09:39:40
Honey Almond Lemon Cake (Gluten-Free)
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Ingredients
- 4 large eggs
- ¾ cup/ 255g runny honey
- ¼ cup/60ml extra-virgin olive oil or a neutral oil like grapeseed
- until smooth.
- Whisk in
- 1 ½ Tbsp fresh rosemary leaves, chopped EXTREMELY fine
- ¼ cup/60ml fresh lemon juice
- zest of 2 lemons
- Fold in
- 3 cups/360g blanched almond flour
- 1 tsp baking powder
- until there are no visible flecks of dry flour. Pour the mixture into the prepared cake pan and bake in the preheated oven until the top is golden brown, rotating halfway through during baking, 45 to 50 minutes. The cake will be done when a skewer inserted through the center comes out clean and the internal temperature reaches 200F/95C.
- Remove from the oven and let cool for 15 minutes in the pan. Release the spring mechanism and transfer the cake to a serving plate. Drizzle with
- extra honey
- and serve with
- a sugared sprig of rosemary (recipe follows).
- A scoop of whipped crème fraîche or Greek yogurt on the side works well with a slice of this cake. The cake will stay good for up to a week if stored in an airtight container in the refrigerator. Warm to room temperature before serving.
- Sugared Rosemary Sprig
- Dip
- 1 sprig of fresh rosemary
- in
- 1 cup/240 ml of boiling water for a minute.
- Remove and transfer to a plate containing
- ¼ cup/50g superfine sugar
Steps
Directions at abrowntable.com
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