CHOCOLATE CITRUS ALMOND CAKE WITHOUT FLOUR
With all the ground almonds in our cupboard, I’m looking for creative ways to use them.
Alas! Most recipes call for just a few tablespoons of the ingredient. Half a cup here, a third cup over there.” I needed a two-punch combo. It was a recipe that proclaimed, “YES!” That bag of ground almonds will be defeated at the end of the day!
This cake is here.
It’s like a flourless almond cake with a side of ice cream. The man who inspires me the most. My protector. My entire existence has been a mystery to me.
That being said, I understand that not everyone has a ready supply of ground almonds on hand. In addition to being moist and tasty, it is also gluten-free, making this cake even more impressive.
When it comes to a gluten-free dessert, there’s no better option than this lemon almond cake with sea salt and dark chocolate ganache for that special someone.
Let’s get this party started!
INGREDIENTS
- 225g of ground almonds
- 115g of dark chocolate (chopped)
- 6 separated eggs
- 1 cup of sugar
- ½ cup of heavy cream
- zest of 1 lemon
- zest of 1 orange
- sea salt
INSTRUCTIONS:
- An 8, 9, or 10-inch spring-form pan should be VERY well greased (baking durations will vary depending on pan size). To prevent the cake from sticking, you should really slather on the butter or shortening. Set your oven’s temperature to 350.
- The egg yolks and sugar should be whipped or mixed in a mixer until smooth and pale yellow in color. Mix thoroughly after adding the ground almonds, lemon, and orange zest. Using a clean whisk or beaters, whip the egg whites until stiff peaks form. Gently and thoroughly mix the egg whites into the batter using a spatula. Bake for 45 to an hour after pouring the mixture into the prepared pan. Cool for 30 minutes before removing.
- While the cake cools, chop the chocolate. After simmering the cream, pour it over the chocolate. After two minutes, whisk everything together until it is smooth and glossy. Pour the cooled chocolate over the cooled cake once it has chilled in the refrigerator for 15 minutes. If desired, top with additional ground almonds and sea salt. Serve!