Low FODMAP Lemon Almond Cake
Our Lemon Almond Cake is gluten-free, dairy-free and flourless, making it a perfect Passover dessert or for anytime you want a light, flavor-packed simple but elegant cake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Springform pan
- Food processor
- Hand mixer
- Icing spatula
- Cooling rack
- Kitchen scale
- Pot
- Stove
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Spatula
- Paper towel
- Aluminum foil
- Plastic wrap
- Toothpick
Ingredients
- 3 to 4 (about 375 g) lemons, (preferably organic, scrubbed)
- 3 cups (258 g) sliced natural almonds
- 6 large eggs, (at room temperature)
- 1 cup (198 g) plus 2 tablespoons sugar
- 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
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