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To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend. Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together.
This gluten-free almond cake is lightly sweetened with maple syrup (or honey), infused with fresh lemon flavor, and topped with creamy Greek yogurt and fresh strawberries and blueberries. It’s a winner! The cake itself is tender and possesses an almost graham cracker-like flavor, thanks to the combination of almond meal and maple syrup.
Holiday meals can be so heavy, it’s refreshing to have a dessert that is relatively light, like this flourless lemon almond cake. This is a classic cake recipe, if I’m not mistaken, from southern Spain. The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar, and lemon zest.
For a gluten-free cake, I paired almond flour and coconut flour together to achieve a texture similar to that of wheat flour. The light consistency of finely blanched almond flour complements coconut flour, which is dense and much more absorbent.
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