Airy gluten-free almond cake without butter with a hint of lemon and cinnamon
Preheat the oven to 190 degrees. Separate the eggs carefully and beat the egg whites with 4 tablespoons of sugar with a mixer until stiff. The foam should be completely stiff and soft peaks should form.
Then, in another bowl, mix the egg yolks, zest of 1 lemon, cinnamon and 4 tablespoons of sugar with a mixer until creamy. Fold in the almond flour and baking powder until a firm mass is formed. Gradually mix the egg whites into the batter. It may be a bit difficult at first, but when everything has been spread through, a fairly liquid batter is created.
Grease a pie or quiche tin with a little butter and pour in the batter. Place the cake in the oven for about 35 minutes. The batter will rise slightly but not much. Let the cake cool down (a little) and pour a little honey over it and garnish with almonds. You can serve a nice piece of cake as dessert, but also with coffee or tea.
Tip: most baking powders are gluten-free, but always check the packaging just to be sure.
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