Lemon Cake (Almond Flour)

For the topper, there is no glaze or icing. This cake shines so brightly; all we need on top are some macerated berries (berries that have been mixed and tossed with sugar for 35-45 minutes) and watch them transform into a gorgeously plum and juicy sauce. Or, sprinkle some fresh blueberries with confectioners' sugar and voila; you've got the best fruity topper without having to resort to icing.

1½ cups super fine almond flour
¼ tsp. sea salt
1 tsp. pure vanilla or pure almond extract
4 eggs, separated, yolk from whites
2 Tbsp. lemon or orange zest, freshly grated
1 Tbsp. lemon or orange juice, freshly squeezed
½ cup coconut sugar
1 tsp. baking powder

Garnish:
confectioners' sugar
½ cup blueberries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 7 or 9" springform pan with parchment paper (I like to grease the sides with cooking spray, high-heat avocado oil or a bit of coconut oil dabbed over a paper towel.)

In a bowl, use a large fork OR mixer to beat together: sugar or honey, the 4 yolks, vanilla extract, and lemon zest until nice and well-combined.

Whisk together dry ingredients: almond flour, sea salt, baking powder and then add to the yolk, sugar, vanilla and lemon zest mixture.

In a separate bowl, use a mixer to beat the four egg whites until you've got nice, foamy peaks and a nice lift. Gently fold the egg white mixture into the cake batter (I do it in three stops, as to not to add them all at once). This is what gives this simple cake that gorgeous lift and light and airy crumb. The egg whites are truly the secret behind the texture.

Transfer batter to a pan and bake for 30-35 minutes. For a nice, tall, build - use a smaller springform pan.

Makes 8-10 servings.

Cook's Notes: This recipe only works with almond flour. It behaves differently from standard flour and along with the separated eggs; does not require oil or butter of any kind.