Bin's Blog

Ingredients

• 1 1/2 cups almond flour
• 4 eggs separated into white and yolk, room temperature
• 1/2 cup granulated sugar
• 1 Tbsp lemon zest grated from 1 large lemon
• 1/4 cup sliced almonds
• Confectioners sugar and lemon slices for garnish (optional)

Instructions

1. Grease/butter a 8″ (or 9″) round baking pan. Line the bottom with round parchment paper. Preheat oven to 350˚F.
2. In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color.
3. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
4. In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 big spoon at a time into the almond batter, fold with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
5. Once all the egg whites are incorporated and batter is even in consistency (do not over-mix this otherwise it is no longer fluffy), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds (I normally add more if it since I like the baked almond). Bake at 350˚F for 30 minutes or until top is firm.
6. Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired (I normally do not do this, too much trouble just for looking 😂).