After a heavy Passover meal, this light and delicious flourless lemon almond cake is the perfect ending.
Flourless Lemon Almond Cake
- 2 lemons
- 4 ounces margarine
- 4 ounces sugar
- 2 eggs
- 2 cups almond flour
- ½ teaspoon baking powder
- 4 ounces egg yolks
- 8 ounces sugar
- 8 ounces Baron Herzog Chenin Blanc
- To prepare the cake, rre-heat oven to 350 degrees F. Combine almond flour and baking powder. Zest the lemons and reserve the juice from one.
- Cream the margarine, lemon zest, sugar in the mixer until light and fluffy. Then mix in the eggs
- one at a time.
- Fold in the margarine mixture with the almond flour mixture and the juice of the one reserved
- lemon. Spread cake batter into a parchment lined and greased cake pan. Bake for about 40
- minutes, or until golden brown and cake is springy. Let cake cool completely before serving.
- To prepare the sabayon, in a stainless steel bowl, combine egg yolks, sugar, and wine over a hot water bath on medium heat. Whisk continually until thick and smooth.
- Sabayon should be thick and full of volume. Serve sabayon over cake and garnish with favorite fruit.
WINE PAIRING SUGGESTIONS
Muscat de Baumes de Venise, France $18-$20—Very aromatic, with apricot, peach, lychee and some candied orange peel notes.
Herzog Late Harvest Chenin Blanc, California $20-$22 — Sweet but very well balanced with bright acidity and a lush and full mouth feel with lingering fresh fruit finish.
Binyamina Reserve Late Harvest Gewürztraminer, Israel $26-$28—Rich and complex aromas of tropical fruit, lychee, red grapefruit and rose water.