Cooking Lesson #6—Flourless Lemon Almond Cake

So, how are you doing? We are now in day 24 of self-isolation. It’s holy week and both Easter and Passover holidays are upon us and they will be celebrated like never before except maybe in the times of Moses and Pharaoh. 

You remember those two guys and the plagues set upon Egypt, right? They included turning water to blood, the invasion of frogs (it’s not easy being green), next came the lice, then wild animals, the attack of pestilence of livestock, the emergence of the pus-filled boils, then thunderstorms of hail and fire, locusts, and death of firstborn. I’m showing off here, but to be honest I had to go the internet and look them up. This year we have to add one more, Coronavirus—Covid-19 which is taking far, far more than first-born Egyptians males. But in our own way, in our own faith we can still find reason to remember and celebrate. 

During the week of Passover, the Jewish people are not permitted to eat anything with leavening—no challahs or corn ryes. You must find ways to make good foods while still observing the rules. So, I want to present my Flourless Lemon-Almond Cake suitable for any Passover table (works for any Easter dinner dessert as well).

This cake needs the basics—almond flour, sugar and eggs—to come together to create a small slice of goodness. When you get it just right, the cake, all by itself, is a standout. No need for fancy swirls of frosting or decorations. Serve the cake with a modest dusting of powdered sugar and sliced strawberries or other fresh berries on the side.
 
Prep time:  25 minutes
Bake time:  25 minutes to 30 minutes
Yield:  8 to 10 servings
 
Ingredients
Butter or cooking spray, for greasing the pan
4 large eggs
2 medium lemons
1/2 cup granulated sugar
1-1/2 cups almond flour (not almond meal)
1 teaspoon baking powder (for Passover, use an unopened can labeled Kosher for Passover)
1/2 teaspoon kosher salt
 
For serving: Powdered sugar and fresh berries (optional)
 
Directions

1. Set a rack in the middle of the oven and preheat to 350°F.
2. Line the bottom of an 8- or 9-inch springform pan with parchment paper. Coat the paper and sides of the pan well with butter; set aside.
3. Separate 4 large eggs, placing the egg whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate large bowl.
4. Grate the zest of 2 medium lemons with a microplane to yield 2 tablespoons of lemon zest and place in the bowl with the egg yolks.
5. Add the granulated sugar and stir with a rubber spatula until well-combined and no streaks of egg yolk remain.
6. Add the almond flour, baking powder and kosher salt, stirring until the almond flour is moistened and the mixture is just combined (a few lumps are okay).
7. Beat the egg whites on medium-high speed until stiff peaks form, 2 to 3 minutes.
8. Stir 1/3 of the beaten egg whites into the flour batter to lighten it. Then gently fold the remaining egg whites in until just combined. The batter should be evenly moistened with no streak of egg whites remaining but will not be completely smooth; do not overmix.
9. Transfer the batter to the prepared pan and gently spread it to an even layer.
10. Bake the cake until the edges have begun to pull away from the sides of the pan, the top is golden brown, and a cake-tester inserted into the center comes out clean; about 25 to 30 minutes. Remove the cake from the oven and place the pan on a wire rack to cool for 20 minutes.
11. To serve, run a knife around the edge of the cake to release it. Release the sides of the springform pan.
12. Flip the cake onto a plate, peel away the parchment, then flip it again onto a serving plate.
13. Serve warm or at room temperature, dusted with powdered sugar and with fresh berries on the side.

Storage:  Leftovers can be stored tightly wrapped at room temperature for up to 3 days. 

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