Whole Boiled Lemon Cake (Flourless & Fatless Recipe)
This flourless Whole Meyer Lemon Cake is incredibly moist, packed with some REAL lemon flavour! Simply boil the lemons first, cool, and blend! (skin on) No wasted peel, no wasted pith!
This is a super simple recipe to follow: everything is all combined together in a food processor. It is gluten-free and dairy-free with no flour, oil or butter needed!
Please be aware: this is a ‘just set’ pudding like cake. If you prefer a more set cake for slicing easily, then add an extra 1/2 cup of almond flour and an extra egg to the recipe and bake in a 22cm baking tin!
- 3 Meyer Lemons (once boiled you want 280g lemon (the seeds & excess juice are discarded).
- 380g caster sugar
- 5 eggs
- 215g almond flour
- 1 tsp baking powder
Boil your lemons:
IMPORTANT: This step is needed if using supermarket lemons. It removes the waxy layer. If using Misfit Garden lemons, ignore this step! The lemons have come straight from Rowan's orchard and have no wax! Place the lemons into a saucepan and cover them with cold water. Place over a high heat and bring to the boil. As soon as it boils, discard the water and refill the pot with more cold water.
Bring to the boil again and this time boil for 1 hour. Keep an eye on the water during this time and top up with more water if required – do not let it boil dry. Discard the water and place the lemons in a bowl to cool. They need to be room temp for making the cake (otherwise your eggs will turn to scrambled eggs...)
Once cooled, cut the lemons in half and remove and discard the seeds and any thick bits the seeds are attached to and drain any juices. You want 280g of lemon for the recipe.
Preheat the oven to 160°C (not fan bake). Grease the base and sides of a 22cm or 24cm springform cake tin lightly with butter or oil and line the base with baking paper.
THE FOOD PROCESSOR BIT: Place the room temp lemons into the food processor and blitz for 20-30 seconds until almost smooth (you want some little chunks still visible)
Add the sugar and eggs and blend for 40 seconds, scraping down the sides of the bowl half-way through.
Add the almond flour and baking powder and blitz in 2-3 quick bursts to combine all the ingredients. With a spoon, have a quick stir to check that everything is all combined.
Pour the batter into the greased cake tin and smooth the top. Bake in the preheated oven for 1 to 1hr 15 minutes.
When the top is golden press the middle of the cake to feel if it is firm to the touch (or pop a skewer into the middle of the cake and see if it comes out clean).
Remove from the oven and set aside to cool for 15 minutes in the cake tin. Place a piece of baking paper over the top of the cake and turn the cake out onto a wire cooling rack (the baking paper will be a barrier between the cake and wire rack and will stop the cake from sticking!)
Cool completely before popping it onto a plate for decoration and serving!
Very different and very good.
Delish!! Used a combo of lemon and orange, also less sugar. So good!!
Hannah Putt on
mmmm Sounds so good. I love lemon drizzle cake.
This recipe also works with oranges and limes