Lemon Almod Tea CakeCuisine: Gluten Free Category: Cake & frost Servings: Ingredients:1-1/2 cups finely chopped almonds1/2 cup potato starch 1 tb kosher for Passover baking powder 2 tbs finely grated lemon peel 4 large eggs, separated 3/4 cup sugar 3/4 tsp of salt 1/2 cup vegetable oil 1/4 cup coconut oil, melted and cooled 6 tbs lemon juice Passover Confectioner’s sugar Instructions:Preheat the oven to 350 degrees. Lightly grease a 9-inch round cake pan and place a parchment paper circle on the bottom of the pan. Place the almonds in a bowl. Add the potato starch, baking powder and lemon peel and whisk ingredients thoroughly. Set aside. Place the egg yolks, sugar and salt in a food processor and process until thick and lighter in color. With the machine running, add the vegetable oil and melted, cooled coconut oil until all has been incorporated. Using the pulse feature, work in the ground almond mixture and lemon juice. Spoon the mixture into a large bowl. In another bowl (or bowl of an electric mixer), beat the egg whites until they are glossy and stand in stiff peaks. Mix about 1/3 of the beaten whites into the batter, to lighten it, then fold the remaining beaten whites into the batter. Pour into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Place the pan on a cake rack. Let the cake cool in the pan. Remove from the pan. Dust with Passover confectioner’s sugar. NOTE: you can make this without the baking powder; the cake will be more dense, but taste delicious not triedClick Here To Return To The Recipe List This Page Generated By: |