Flourless Lemon Almond Cake
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.
Special thanks to Tierra Sur and Royal Wine Corp. for sharing this Passover dish and wine pairings. Also try their Citrus Beets with Walnut Brittle, Cod and Potato Cakes, and Honey Braised Brisket.
