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!
- Gluten-free nonstick cooking spray
- 1½ 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
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and dust with almond flour.
Beat the egg whites to stiff peaks.
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.
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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.
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.
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