Flourless Lemon Coffee Cake
Fresh and nutty flour-free cake topped with sliced strawberries and peaches.
- Preheat oven to 375°.
- In a medium bowl, cream together eggs and sugar until thick and pale, about 5 minutes.
- Slowly beat in baking powder, lemon zest, lemon segments, ground almonds and salt.
- Pour into a springform pan, and bake in a water bath for 1 hour, or until a toothpick comes out clean. Remove from water bath and cool for 30 minutes. Remove from pan and cut into slices, top with strawberries and peaches. Drizzle with honey.
TIP: Use a blender to grind almonds; they should be very smooth and powdery.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen