Gluten-Free Lemon Lavender Flourless Cake with Almond Base
This elegant flourless cake combines bright lemon zest with delicate culinary lavender, creating a light yet indulgent spring dessert. Naturally gluten-free using ground almonds, it offers a moist, tender crumb perfect for afternoon tea or special occasions.
Ingredients
- 250g ground almonds
- 200g caster sugar
- 4 large eggs, room temperature
- 115g unsalted butter, melted and cooled
- 2 lemons, zested and juiced (approximately 80ml juice)
- 1 teaspoon dried culinary lavender, finely chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 2 tablespoons icing sugar for dusting
- Fresh lemon slices and lavender sprigs for garnish
Instructions
Preheat oven to 170°C (340°F). Grease a 23cm (9-inch) springform cake tin and line the base with baking parchment.
In a large mixing bowl, whisk together the ground almonds, caster sugar, gluten-free baking powder, chopped lavender, and salt until well combined.
In a separate bowl, beat the eggs with the vanilla extract until light and slightly frothy, about 2 minutes.
Add the lemon zest and lemon juice to the egg mixture and whisk to combine.
Pour the melted butter into the egg mixture and stir until fully incorporated.
Add the wet ingredients to the dry ingredients and fold gently with a spatula until a smooth batter forms with no dry pockets remaining.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake for 35-40 minutes until the cake is golden on top and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 15 minutes before releasing the springform and transferring to a wire rack to cool completely.
Once cooled, dust generously with icing sugar and garnish with fresh lemon slices and lavender sprigs before serving.
Did you make this?
Upload your photo and show how it turned out.
