Hello, this cake looks so moist and delicious, is the texture a moist and dense crumb? You’re welcome! Hi Shawn! :) Thanks for your comment! Wash the lemons well. I’m so glad you enjoyed it. Spoon the batter into the greased pan and bake for 40 - 45 minutes. Can I use a spring form? The oven fan should always be off unless specified (you can also turn it on and lower the temperature a bit, but I don’t like experimenting with that!). Thanks for the tip! How about rewording the directions and say, “Beat the butter with ONLY 100g of sugar, (reserve the rest for later), and beat until fluffy. I hope it’ll work out but that’s a huge sub! Even my non GF family members love day it. issues, so Thank You for ALL your GF but hate white sugar) I’m going to subsitute the Chocolate with almond paste and use ALMOND EXTRACT!!! :/ Did you try it out? Want some more lemony goodness? I’m so sorry for just now seeing your comment! diabetic, so I try to lower her ‘refined’ I haven’t tried a version with ricotta so I don’t know. And don’t use a tart pan! Scoop out and discard the seeds. This one uses white chocolate but weirdly enough, the chocolate flavor isn’t really apparent. “If making half the cake, use a 7″ / 18cm pan and bake for 30 minutes.” :) Hope you’ll enjoy it! :) And I agree the white chocolate is great! I’m really glad to hear that it came out well with Swerve! The cake will puff up in the oven, but when cooling, it'll fall back down. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5. I’m looking for an ITALIAN ALMOND TORTE GF of course using ALMOND EXTRACT AND ALMOND PASTE!! Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle. Then you can be sure the recipe comes out properly. A few reviewers have experimented with it, but I haven’t. Thanks for your comment! Never any leftovers – 5 stars!! It makes me a little nuts, when people give a recipe 5 stars based on the photos and how it looks, rather than what it actually tastes like. Can I substitute “Monk Sugar” for the A few random things – you don’t have to refrigerate the cake, but it tastes much better that way. No problem! For the full amount of sugar, the recipe would have just said “Beat in the butter with sugar.” But I added “divided” to the ingredient list after sugar. :) Ground almonds are the same thing as almond flour (at least in the US!). I also added a small dollop of fresh whipped cream. You’re welcome! If so, I hope it was delicious! If you cut into it and it looks a little underdone in the middle, don’t panic! Can I use a 10 inch tart pan instead of a 10 inch cake pan? Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Try these gluten-free lemon sugar cookies! What a fantastic tip. Most of it my fault but I will say that I had such a panic when I got to the part where I was meant to add 30g of sugar to the egg whites (which didn’t stand up) and I had used it all in the first part of the recipe. I personally thought that writing “Beat the butter with 100 grams of sugar” was clear. Yes. Preheat the oven to 360 F / 180 C. Soak a sheet of parchment paper with water, crumple it and wring it out. This also makes the cake protein-rich and nutritious. Thank you so much for taking time to leave feedback! Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). You can see what that looks like in the bottom picture. So please check out the reviews if you’re interested in that. This was fantastic and easy to make! Is there such a thing as low carb butter tarts?love your recipes and always trying new things s…”, “This was a big success! And although I thought the cake was lemony, it wasn’t extremely lemony. I’m in the U.K. , and I made this today ( completely understand grams and can’t do cups to weigh out ) Normally I don’t do subtle. Put the lemons through a food mill with a coarse disk. Use it to line a 9-inch (22-centimeter) springform pan. If you like lemons, you will enjoy this cake. Otherwise I’ll definitely make this again and just cut back on the sugar! This cake was amazingly good. Oh, gosh this was a comedy of errors. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. It was still absolutely delicious! Want a cookbook of our best dessert recipes? Mill the lemons again with a fine disk in a food mill. If you’re not tired of carrot cake, then I can highly recommend the gluten-free carrot cake I posted last week. I’m so sorry for just now seeing your question! But it worked here. The texture and taste would be affected too much. I'd be worried about how well non-grinded coconut sugar would do with the egg whites. https://www.thespruceeats.com/flourless-italian-almond-lemon-cake-2018275 Sorry I don’t have a more definite answer for you! I’m so glad it gets rave reviews. Here you’ll find a mix of gluten-free, grain-free, paleo and some 100% whole grain treats that have been made healthier but don’t taste like it! I could go on, like I dropped an egg into the whites and ruined three of four room temp. One thing that people keep asking about this almond flour cake is if you can omit or replace the 1 cup + 3 tablespoons of chopped white chocolate. My daughter is We’ll see how it goes…. Gradually add the remaining 30 grams of sugar to the egg white mixture. Thank you very much for coming back to let me know how it turned out (and sorry again!). If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. I’m very sorry for just now seeing your question from the other day. Coarsely chop the lemons (peels and all). I'm guessing not well. Your information will not be shared with or sold to a third party. If … I might of added more sweetener than necessary because it was very sweet. Also it seems to keep things moist. ♥, Notify me of replies to my comment via e-mail. :) I hope it came out well! Making your own white chocolate might work (and a plant-based cream would work) but I can’t say for sure as I haven’t tried it. May I ask what the difference in texture is as compared to the version with ricotta? Sorry about that! It did have a…”, “Hi. Yes, the recipe is correct. That’s how it’s supposed to be. I’m traveling and can’t measure my pan but think it was about 2″ high. You can’t really see it in the new pictures. Good stuff. And the pictures look beautiful. BTW, my coconut oil didn’t get fluffy.