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)
Ingredients
Decoration
Instructions
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Pre-heat oven at 170°C (fan).
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Separate egg yolks and egg whites into two separate bowls. Using an electric whisker, beat the egg whites until they are stiff.
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Zest one lemon on the egg yolks and start whisking for 2 minutes.
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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.
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Using a spatula, gently incorporate the egg whites previously beaten.
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Finally, incorporate the ground almonds.
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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.
Decoration
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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!
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Evenly sprinkle icing sugar and your cake is ready!
