Limoncello Almond Cake

Grain-Free Limoncello Almond Cake

Ah, Tuscany. I daydream about an escape to the Italian countryside where I’d sip coffee and indulge in the local delicacies while taking in the gorgeous views. And then suddenly I’m jolted back to reality as my oven timer goes off and my cell phone starts to ring. If I can’t be in Italy, at least I can bring the taste of Italy to my home kitchen with this delectable Grain-Free Limoncello Almond Cake.

Limoncello is an Italian lemon liqueur that is at least 100 years old! It’s delicious in cocktails or in recipes, like my Limoncello Syllabub and, of course, this amazing gluten-free, grain-free cake.

This cake is made almost sugar-free (there’s sugar in limoncello) thanks to the use of Swerve. I used both the granulated and confectioners varieties of Swerve, which are both cup-for-cup replacements for granulated sugar and confectioners sugar, respectively. Swerve is a good option for those with diabetes or people limiting their sugar intake.

Alright, time to go back to daydreaming of Tuscany!

Limoncello Almond Cake Recipe

4.25 from 4 votes
Limoncello Almond Cake
Grain-Free Limoncello Almond Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 232 kcal
Author: Carol Kicinski
Ingredients
  • Gluten-free nonstick cooking spray
  • cups finely ground blanched almond flour , plus more for preparing the pan
  • 6 large eggs , separated
  • 1 cup Swerve granulated
  • Zest of 2 lemons
  • 4 tablespoons limoncello , divided
  • ½ cup sliced almonds
  • ¾ cup Swerve confectioners
  • Fresh lemon juice
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and dust with almond flour.
  2. Beat the egg whites to stiff peaks.
  3. Combine the egg yolks, almond flour, sugar, lemon zest, and 3 tablespoons limoncello in a mixing bowl and beat until smooth and pale, about 3 minutes. Take a big spoonful of the egg whites and stir it into the mixture. Fold in the rest of the egg whites until just combined.
  4. Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. Sprinkle the top of the cake with sliced almonds.
  6. Mix the powdered sugar with the remaining 1 tablespoon limoncello and a few drops lemon juice until the mixture turns into a glaze. Add more lemon juice until the desired consistency is achieved. Drizzle the glaze over the top of the cake, letting some drip down the sides.
Nutrition Facts
Grain-Free Limoncello Almond Cake
Amount Per Serving
Calories 232 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Cholesterol 122mg41%
Sodium 47mg2%
Potassium 97mg3%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 4g4%
Protein 10g20%
Vitamin A 180IU4%
Vitamin C 3.9mg5%
Calcium 84mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Almond Flour Cake Italian Lemon Limoncello Swerve
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