Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 3/4 cup granulated sugar,
  • 1/4 teaspoon pure almond extract, (optional)
  • 1 1/2 cups almond flour, (blanched, finely ground)
  • 1 teaspoon baking powder
  • 1 pinch sea salt
  • fresh berries and or whipped cream or whipped coconut milk for garnish

Instruction

  • Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8 - inch round cake pan. Grease the sides with butter.
  • In the large bowl, beat the eggs.
  • Add all the remaining ingredients to the bowl and beat on medium-high speed until smooth. Don't overbeat.
  • Transfer the batter to the prepared pan. Bake for 28-30 minutes until golden and the edges are just beginning to pull away from the sides of the pan.
  • Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and garnish with whipped cream or coconut whip and fresh sliced strawberries or other berries just before serving.