Flourless Lemon Coffee Cake

Fresh and nutty flour-free cake topped with sliced strawberries and peaches.

Directions:                   

  1. Preheat oven to 375°.
  2. In a medium bowl, cream together eggs and sugar until thick and pale, about 5 minutes.
  3. Slowly beat in baking powder, lemon zest, lemon segments, ground almonds and salt.
  4. 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