Lemon Almond Flourless Cake With Sabayon
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 2 cup almond flour
  • 1/2 teaspoon baking powder
  • 2 lemons
  • 4 ounce margarine
  • 4 ounce sugar
  • 2 eggs
  • 4 ounce egg yolks
  • 8 ounce sugar
  • 8 ounce white wine, preferably baron herzog chenin blanc
  • lemon slices and mint leaves, to garnish
Directions
  1. Step 1: Preheat oven to 350 F. In a large bowl, combine 2 cups almond flour and 1/2 teaspoon baking powder. Set aside.
  2. Step 2: Zest 2 lemons and reserve the juice from one of the lemons.
  3. Step 3: In a mixer, cream 4 ounces margarine, the zest from the 2 lemons and 4 ounces sugar until light and fluffy. Then mix in 2 eggs, one at a time.
  4. Step 4: Fold the margarine mixture into the almond flour mixture along with the juice of the one reserved lemon.
  5. Step 5: Spread cake batter into a parchment-lined, greased cake pan. Bake for about 40 minutes, or until golden brown and cake is springy. Let cake cool completely before serving.
  6. Step 1: In a stainless-steel bowl, combine 4 ounces egg yolks, 8 ounces sugar and 8 ounces chenin blanc white wine over a hot water bath on medium heat. Whisk continually until thick and smooth. Sabayon should thick and full of volume.
  7. Step 2: Serve sabayon over cake and garnish with lemon slices and mint.