Sounds and looks delicious, and gluten free :)
Replylove the cake!
ReplyWould be nice if you were to signal a bit earlier in the recipe that the sugar should be divided. I missed that but forged ahead and it came out great, very light, airy and delicious. I screwed up my first attempt at a frangipane a while back so this was my redemption. Definitely worth making again.
ReplySo sorry that it was not too clear in the recipe – I will amend it on my side. I am happy the cake turned out great. Regards Hein
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Hi, do you think I could bake and freeze this cake a week or 2 before I need to serve it? I often bake and freeze early, but have never tried this with a ricotta based cake mixture. Looks delicious, btw!
ReplyHello Sharmini. Yes I am sure it should be OK. I freeze a lot of cake leftovers and find they tend to taste better then second time around.
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Hi Hein!
See AlsoSticky Pork Belly - Tiffy CooksBest Pardulas Recipe: How To Make Pardule In 9 Easy StepsH.C. Andersen kage - klassisk opskrift med remonce - Madens VerdenHomemade Red Currant JamHow many lemons do you think I need for this recipe?
ReplyHello Trudy
It depends on the size but at least 4. It is a lot of lemons but you want that blast of citrus. Enjoy!
HeinReply
Thanks :)
I bought six, a blast of lemon sounds delicious
I’m actually making it right now. Can’t wait to try!
ReplyHope it was a hit Trudy!
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Could I use either all orange zest, or a combination of orange and lemon?
ReplyHello Carol, Yes I think that is a brilliant idea. Some lime or any other citrus would work well too.
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Hi there; if I do 1 and1/2 Times the recipe; do I need to cook for longer?
ReplyHello Carol
Yes you would have to. Not sure how much longer so keep testing as it bakes
Regards HeinReply
This recipe was a hit. Served it for my sons birthday party to freinds from France and they
just loved it. Will definitely make again.ReplyI had to search a bit to find almond meal here in the US, but I did and was excited to make this cake. I weighed each ingredient and followed the recipe exactly (and I am an experienced baker). The cake was a fail. It overflowed my 8″ pan (which I thought might happen so luckily I lined the bottom of the pan with foil to catch any spills) and was still wet in the middle after 60 minutes although the edges were burned. Also, my cake was not yellow in the slightest. It was a brown “Almond” color before and after baking.
ReplyThis is delicious! The lightest low carb cake I’ve made! I subbed PYURE ½ cup for the sugar and could have used a tad more but still really good!! Oh and I used 2Tbls bottled lemon juice instead of zest so I know it could be much better than I made it.
ReplyGreat news! Thank you for letting me know
ReplyExcellent cake. Moist and light at the same time. I added the juice of a half lemon to lighten the almond meal mixture. Made it much easier to mix in with the egg whites. Decorate with almond brittle. Stunning.
ReplySo happy to hear!
ReplyCould almond flour be used instead of almond meal? If so, does the weight/amount of almond flour differ from that in the recipe for almond meal? Hoping to make this weekend! Thanks!
ReplyHi Audra
I haven’t used almond flour before and I would imagine the texture is much finer that almond meal. I am sure you could try but can’t assist you with quantities unfortunately as I haven’t tried it in this recipe before.
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OMG, it’s DELICIOUS, absolutely wonderful, thank you so much for sharing this recipe, lots of love from down under!
ReplyI love this recipe. I think I’ll serve this with lemon semifreddo. If I were to cook this a day in advance. What is the best way to store the cake?
ReplyHi, for scaling the recipe down to 6 servings, how would you adjust the eggs, vanilla extract, and the lemon zest? Thank you.
ReplyI suggest you bake the recipe as is and freeze the extra pieces. Scaling down also impacts baking time, tin size etc and increases the chance that the cake does not turn out as it good as it can be.
Hein
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My favorite cake recipe, hands down. I have made this so many times, and it always turns out perfectly.
ReplyThis is fabulous!
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