8 Reviews

What a lovely cake. I followed the recipe, except for using almond meal instead of the slivered almonds & 2tbsp sugar. Cooked for 25 mins & the result was perfect. Served with a dollop of cream for a great gluten free dessert. Thanks for sharing.

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Heydarl May 01, 2010

This is a fabulous recipe. I made this recipe x4. It is a very light cake and the flavor is wonderful. I baked it at 325 with industrial ovens on a low fan and it came out perfect.

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Chef busy bee September 09, 2009

very good recipe! this was my first experiment in making non-chocolate flourless cake and being a huge almond fan helps greatly. i added 1 tsp of vanilla and almond extract and substituted orange zest for lemon, though - i made this for someone whos not crazy about lemons. then as a topping, i boiled down a bag of frozen berries with a bit of sugar and poured it on top while the cake was still warm (after poking holes in the top) - the result was very old fashioned and homey delicious. i would like try it without a topping as well, maybe adding some rose water to the mix for a totally different taste. thanks for the recipe! :)

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butterscotchgirl October 03, 2008

Very good, my lemon-loving DH really enjoyed this topped with vanilla ice cream, I would however strongly recommend baking this on the second-lowest oven rack as the bottom of the cake will bake out dark and also reduce the temperature to 350 degrees, thanks for sharing Susiecat!

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Kittencal@recipezazz September 02, 2008

EXCELLENT cake! I used almond meal and subbed 4 tbsp Splenda granular and 2 tbsp Splenda brown sugar blend for the sugar. This has a very AROMATIC flavor from the lemon zest. Just LOVELY. It has a nice texture too. Made for the NAME tag game.

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Engrossed December 02, 2007

Looks like a yummy recipe....and it's gluten-free too! Added to my cookbook :)

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**Jubes** October 21, 2007

Very thin cake, we didn't go for it much and we are gluten free, so I sliced some fresh strawberries adding a little organic sugar in them and let them macerate for a while to release some juice I poured that with some thick cream (keshta, which comes in cans in Middle Eastern shops) dolloped on top and a little Authentic Middle Eastern Syrup for Pastries (A'sl) drizzled over. DH still didn't eat it really. It was pretty difficult to fold all of the almond mixture which was stiff, completely into the egg white. It was mostly like egg white meringue without crunch.

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UmmBinat August 09, 2012
Flourless Lemon-Almond Cake