Almond Flour Yuzu Cake Recipe

Adapted from a recipe from Mama Gourmand online via a friend who is always looking for GF baked goods for all of us who are GF. The cake is awesome!

Ingredients:

3 large eggs, separated when cold and then allow the egg whites come to room temperature

One cup 200 g caster sugar

58 g melted and cooled butter - 1/4 cup

1 tablespoon lemon zest

1 teaspoon Yuzu extract or lemon extract

230 g blanched almond flour sifted and whisked - 2 1/4 cups

35 g cornstarch - 1/4 cup

1 1/2 teaspoon baking powder

1/4 teaspoon sea salt, fine

20 g sliced almonds - 3 tablespoons

1 tablespoon muscovado sugar

For the Yuzu Glaze

120 g powdered sugar - 1 cup

1 1/2 tablespoons Yuzu juice - or lemon juice

Directions:

1. Preheat the oven to 350°F

2. Line a 9 inch cake pan with parchment paper, and then butter the paper

3. Add the room temperature egg whites to a clean, dry mixer bowl

4. Using a whisk attachment with a hand mixer or stand mixer, beat the egg whites on high speed until foamy

5. Gradually add 1/2 a cup of sugar, a couple of tablespoons at a time

6. Beat until stiff and glossy peaks form - set aside - remove to a separate bowl if necessary.

7. In the cleaned mixer bowl, add the egg yolks with the remaining sugar

8. Whisk until the yolks double in volume and become pale about two minutes

9. Mix in the melted, cooled, butter, lemon zest, and lemon extract

10. Add the almond flour, cornstarch, baking powder, and salt to the yolk mixture. Mix until well combined. The batter will be very thick.

11. Add 1/3 of the whipped egg whites and use the mixer to combine

12. Repeat with another third of the egg whites

13. Finally add the remaining egg whites and use a spoon to gently fold into the mixture

14. Pour the batter into a prepare pan and spread evenly

15. Sprinkle the top with sliced almonds and Muscovado sugar

16. Bake for 30 to 40 minutes - check the cake through the window do not open the door

17. The cake should look set and will have risen in the middle

18. It should feel firm to the touch and a cake tester comes out clean - about 200°F to 210°

19. Cool on a wire rack for 10 minutes

20. Remove pan and put on a cooling rack

21. Combine the glazed ingredients in a small bowl. Adjust a consistency by adding more juice, milk or powdered sugar.

22. Move the cake to a serving platter and drizzle the glaze over the top