Flourless Lemon Cake

Ingredients

• 1 tablespoon lemon juice
• 1 Italian lemon
• 4 eggs
• ½ cup butter, softened
• ¾ cup castor sugar
• ½ teaspoon vanilla essence
• 2½ cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt 
• Icing
• 1½ cups icing sugar 
• 7-8 teaspoons lemon juice
• Edible flowers for garnish

Method

1. Preheat oven to 180º C.
2. Separate egg yolks from egg whites and keep them in two different bowls. 
3. Take butter in a large bowl and beat it with an electric beater till it turns light and fluffy.
4. Gradually add sugar and continue to beat till the mixture turns light and fluffy.
5. Add egg yolks, one at a time, and beat well after each addition. 
6. Add vanilla essence, lemon juice and zest ¾ of the Italian lemon directly into the mixture and continue to beat till well combined. 
7. Sift the almond flour, baking powder and salt directly into the bowl. Gently fold in till a lump free thick batter is formed. 
8. Beat egg whites with an electric beater till it forms soft peaks. Transfer a portion of the batter and mix till well combined. Add the remaining egg whites in batches and gently fold in till a lump free batter is formed. 
9. Transfer the batter into desired silicon loaf mould and spread evenly. Tap it a few times to remove any air bubbles. Place it the preheated oven and bake for 40-45 minutes.
10. Remove the cake from the oven and allow to cool completely. De-mould the cake and place it on a cooling wire rack. 
11. To make icing, take icing sugar in a bowl. Zest the remaining Italian lemon and gradually add lemon juice and whisk till a smooth mixture is formed. 
12. Drizzle the icing over the cake and spread it evenly. Garnish with edible flowers and keep aside for the icing to set.
13. Cut into slices and serve.
14. In case you can’t find Italian lemons then you may substitute that with the zest of two lemons.