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Flourless Lemon Almond Cake

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“From I love that this recipe has so few ingredients. Gluten-free, grain-free doesn't have to mean complicated and full of impossible to find ingredients. Although, I did use both my Kitchen-Aid and my Thermomix - so maybe just a teensy bit complicated…”
1 8 inch cake

Ingredients Nutrition

  • 100 g almond meal, 1 1/3 cups almonds ground fine
  • 90 g sugar, 6 tablespoons
  • 4 large eggs, separated
  • 2 lemons, juiced and zested
  • 12 teaspoon cinnamon
  • 12 teaspoon salt


  1. Preheat the oven to 375ºF, 190ºC.
  2. Grease and line an 8", 20cm, springform pan.
  3. If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
  4. If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
  5. Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
  6. Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
  7. Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.

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