Toasted Almond Flour Lemon Cake
Ingredients
Cake
- 3 cups almond flour sifted
- 8 large eggs separated
- 2 large lemons zested
- 1 cup sugar divided (3/4 cup for less sweet)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Marinated strawberries
- 32 oz. strawberries washed and sliced
- 1/4-1/3 cup sugar
Whipped coconut cream
- 2 cups coconut cream chilled, NOT frozen (just the hard cream at the top of the can)
- 1 tsp. vanilla bean paste or extract
- 1/4 cup powdered sugar sifted
Preparation
Preheat oven to 350F and grease and line 2 8-inch cake pans.
Sift almond flour onto a parchment-lined baking sheet and toast for 5-10 minutes, stirring often, until fragrant and toasted, then let cool.
In a large bowl, beat egg yolks, lemon zest, and 1/2 cup sugar until smooth.
In a separate bowl, whisk cooled almond flour and baking powder, then add to egg yolk mixture and beat until smooth (batter will be thick).
Using a mixer, beat egg whites on medium until they increase in size.
Once fluffy, add a pinch of salt and slowly add the remaining 1/2 cup sugar, beating until soft peaks form.
Gently fold egg whites into almond mixture 1 cup at a time until light and airy.
Divide batter into cake pans and bake for 30-35 minutes until golden brown.
Marinate strawberries in sugar for 30-45 minutes until syrup forms at the bottom of the bowl.
In a separate bowl, beat coconut cream and vanilla for 30 seconds until creamy, then sift in powdered sugar and beat again.
Let cakes cool in pan before removing.
Move to a serving dish and top the bottom layer with cream, strawberries, and syrup, then repeat with the second layer.
