Yesterday, I tried this amazingly wonky recipe that didn’t turn out as expected- my new favorite cake, the one of a kind almond flour, lemony, paper-thin cake! It is so soft and easy to make! And it is the perfect birthday/mother or fathers day recipe. This is a must know cake. It is even better than market cake because this is 100% fresh, low sugar, and has a almond, warm fluff. I’ll give you the recipe at the end, but every cake must have a story!
Yesterday, I wanted to make a cake for my mom for her early birthday, and my dad for fathers day. I had all the ingredients. BUT, I made mine 1/4 smaller than the recipe said, but it didn’t really matter, because it was proportional. So I did the recipe, and I put it into a BIG bowl. I thought it would rise because egg white is a rising agent, but it was paper thin! So when I took it out of the oven, I waited 20 minutes for it to cool down then take it out of the bowl, but is came broken into 4 peices. So I tried to put whipped cream to cover it, but it just turned into a thin layer of glop. The next day, I took it out of the fridge to cut it, and the thin layer was beautiful! If you want to try this, here is the recipe below.
1 1/2 cup Almond Flour
1/3 cup sugar
2 tbsp fresh grated lemon zest
3 tbsp fresh lemon juice
3 large white/ brown eggs, with yolk and whites in separate bowls
A dallop of whipped cream (opional)
Mix the almond flour, egg yolk, sugar, and lemon zest in a large bowl to form a very powdery batter. Next, beat the egg white until a little bubbly and stir into powder mix. Fold multiple times, and place into a large baking pan. On the top, and the lemon juice for a tangy twist. Preheat oven to 320F and bake for 30 minutes. After you take it out of the oven, wait 20 minutes to make sure it is warm-ish cold. Add whipped cream on the top, and watch it melt. Spread around the top, and refrigerate for up to a week. You can also freeze for a month, but just keep it fresh. But anyways, make it now and impress your friends and family!