• The MS Cookbook

Lemon Almond Cake

A variation on almond cake this version has a strong tangy taste of lemon. INGREDIENTS 1 1⁄2 cup Almond flour 1 tsp Baking powder

4 Eggs 1⁄2 cup Maple Syrup 2 tbsp Coconut oil 4 Lemons 2 tbsp lemon zest 1⁄4 tsp ground cardamom

1 tsp baking powder 1 tsp white or cider vinegar 1⁄4 tsp salt

1 tsp coconut oil needed to grease the pan

1) Preheat the oven to 350 degrees.

2) Place a piece of parchment paper on the bottom of a 9-inch pan, and grease the pan and paper with coconut oil.

3) Take two eggs and separate the egg whites from the yolks. Place the whites and yolks in two separate bowls, and set aside.

4) In a large bowl, beat the egg yolks.

5) Grate the zest from the lemon. Add it and maple syrup to the egg yolk mix. Mix the ingredients together until smooth.

6) In a separate bowl, mix the almond our, ground cardamom, and baking powder together.

7) Add the dry ingredients to the egg yolk mixture and mix everything together until smooth.

8) In a separate bowl, whisk the egg whites. You can use an electric mixture on a low speed and gradually increase the speed if you don’t want to whisk by hand.

9) When you begin to see bubbles in the egg whites and they start to form, add the salt and vinegar, and continue whisking.

10) As the egg whites begin to increase in volume, sprinkle the remaining 1/4 cup of sugar into the mixture a little at a time.

11) Whisk the egg white mixture until somewhat sti .

12) Pour the egg whites into the almond our mix slowly.

13) Slowly transfer the batter to the baking pan and bake the lemon almond cake for 35 minutes, or until golden brown.

14) Remove the cake from the oven and set it aside to cool.

15) After it cools, run a sharp knife around the cake’s edges. Flip the spring- form pan over, and gently remove the cake from the pan. Place the cake on a plate to serve!

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