Prescription. A lemon cake without flour. Eat rich and healthy.
In the last few days I have lived with a person that cares a lot of his power but he loves the sweet flavors. And as one thing should not be fought with the other, it occurred to me that we start the Holy Week and give the jump up to Easter with a delicious recipe without flour and that up to my I was surprised. We’re eating better and rich. On the menu today: Lemon Cake without Flour.
For the Lemon Cake we will need:
- 200 grams of butter tempered.
- 200 grams of brown sugar.
- 4 eggs. (Remember to use large egg)
- 175 g almond flour
- 250 g of mashed potato cold. (Yes… a quiet and trusting, here was where I was surprised)
- Zest of 3 lemons. I use lemon yellow or royal.
- 2 cdtas. baking powder.
For the glaze we’re going to bathe the cake.
- 4 tbsp. of icing sugar
- Juice of 1 lemon.
Are two steps that we are going to use to do this. First calentemos the oven to about 180°C and engrasemos a cake mold. Let’s play a little with the forms and use of new moulds. Here you are going to be able to find several to have fun. Mix the sugar and butter until light and fluffy. We are adding to it gradually the eggs, incorporating each one. Wrap the almond flour, the mashed potatoes, the lemon zest and the baking powder.
We take the mold and bake about 45 minutes until it is golden and, as always, the trick stick dry us out. Desmolden and let cool on rack about 10 minutes. Mix the icing sugar and the juice of a lemon and with a spoon, bathe the cake, allowing it to slide in the sides. Let cool completely before serving.
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