Limoncello and Almond Cake (gluten-free)

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The Limoncello and Almond Cake is my husband’s favourite – for the time being 🙂 You’ll need only 7 ingredients and one hour of your time. Not bad right? Also, this cake is completely gluten-free, which makes it the perfect dessert for your gluten-intolerant guests!

To bake this cake I used a 20 cm round Springform cake tin, serving approx. 10 slices of cake.

Limoncello and Almond Cake (gluten-free)

Difficulty: Easy Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
Servings: 1




  1. Pre-heat oven at 170°C (fan).
  2. Separate egg yolks and egg whites into two separate bowls. Using an electric whisker, beat the egg whites until they are stiff.
  3. Zest one lemon on the egg yolks and start whisking for 2 minutes.
  4. Add the sugar and continue whisking for 5 minutes. While whisking, add the melted butter and limoncello. Carefully add the potato starch and continue to whisk until all ingredients are nicely combined.
  5. Using a spatula, gently incorporate the egg whites previously beaten.
  6. Finally, incorporate the ground almonds.
  7. Pour the cake batter into your cake tin, previously greased with a little bit of butter. Place in the oven and bake for 45 minutes.


  1. Once the cake is ready, leave it to cool down before removing it from the cake tin. Decorate it with a slice of lemon as shown in the pictures or follow your creativity!
  2. Evenly sprinkle icing sugar and your cake is ready!
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