Toasted Almond Flour Lemon Cake with Whipped Cream
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
Macerated 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)
- or 2 cups heavy whipping cream
- 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 parchment lined baking sheet to toast for 5-10 minutes stirring often, until fragrant and toasted then let cool
In a large bowl beat your egg yolks, lemon zest and 1/2 cup sugar until smooth
In a separate bowl whisk cooled almond flour and baking powder then add almond flour mixture to egg yolk mixture and beat smooth (batter will be thick)
Using a mixer, beat all egg whites on medium until they increase in size
Once they begin to get fluffy add a pinch of salt and slowly add the remaining 1/2 cup sugar to egg whites and beat until soft peaks form
Gently fold egg whites into almond mixture 1 cup at a time and your batter will become light and airy
Separate your batter into cake pans and bake for 30-35 mins until golden brown
Marinate your strawberries in sugar for 30-45 minutes until strawberry syrup has formed at the bottom of the bowl
In a separate bowl, beat your 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, syrup and repeat with 2nd layer