This Passover cake is incredible; I could eat it all year round!
I initially planned to share my lemon loaf, but decided to switch it up and post something for Passover first, and that’s how this cake was born.
Lemon desserts are my absolute favorite; I adore their balanced flavors. It’s everything you’d want in a dessert: light, refreshing, not overly sweet—just the perfect treat to conclude a meal.
I’m thrilled to share it with you and hope many of you give it a try!
Lemon curd:
1/2 cup sugar
Zest of 1 lemon
2 eggs
1 egg yolk
1/2 cup lemon juice
4 tbsp margarine
Cake:
4 eggs, separated
1/2 cup pure maple syrup, or honey
1/2 tsp vanilla
1/2 tsp almond extract (optional)
1 3/4 cup almond flour
1 tbsp tapioca starch
1 tsp baking powder
1 lemon, zested
2 tsp lemon juice
Pinch of salt
Fresh fruit, for garnish
Powdered sugar, for garnish
DIRECTIONS:
Preheat oven to 350 F. Line a round springform pan with parchment paper and spray with oil.
Prepare your curd: combine sugar and zest in a saucepan (not on heat). Mix well. Add eggs and egg yolk and whisk. Add lemon juice. Put in your cubbed margarine and place on a medium flame.
Whisk constantly for about 6-7 minutes. Once texture slightly thickens and a few bubbles start surfacing, remove from heat. Dont let it boil.
Immediately pour through tight sieve. Place a layer of plastic wrap directly on the curd and refrigerate until cold.
Prepare your cake: in a bowl, whisk your egg yolks, maple, vanilla and extract. Add in dry ingredients: almond flour, tapioca, baking powder. When incorporated, mix in lemon zest.
In a separate bowl, beat egg whites with lemon juice and salt until stiff peaks form.
Slowly fold in whites in yellows. Transfer to baking dish.
Bake for 25 minutes. Let cool before placing curd. At that point you can refrigerate everything and combine before serving.
Spread curd on cake, place fresh fruit and some powdered sugar to decorate. Refrigerate until serving.
For full video, click here.
Enjoy, Guila
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