Description
A gluten and dairy-free dessert that is moist and presents a strong flavor of lemon tempered with the sweetness of the sugar.
Ingredients
Lemons - boiled/pressure cooked and prepared
8 oz Ground almonds 230g
8.8 oz Sugar 250 g
7 Egg (10.9 oz 310g)
0.52 oz Baking Powder. 15g
Instructions
- Pressure cook 7-8 lemons for 10 mins on high pressure with 3 cups of water
- Allow the lemons to cool and deseed
- Blitz the lemons with a stick blender until a smooth consistency
- Add the eggs and the sugar and mix on high speed for 5 minutes until the mix turns white and has a ribbon consistency when dribbling back into the bulk mix. That is you can see it from a line on top of the wet mix for a few seconds before it disappears.
- Add the rest of the ingredients and mix on high for 1-2 minutes. Scrape down the sides of the mixing bowl to make sure all is mixed and remix if necessary
- Prepare and line the cake tin with baking paper
- Pour in the mix no more than 75 percent full
- Cover the top of the dessert cake with tin foil
- Lower into the instant pot and cook for 90 mins on high pressure on the trivet and approximately 2 cups of water
- Use Quick pressure release and take care the steam is dangerous
- Take out and check the cake cooked by putting a skewer in the middle and check that it comes out dry
- Let the cake cool and then move to a plate for decorating as you like
Notes
Moist Cake that Freezes well
Nutrition
- Calories: 245
Keywords: dairy free, gluten free, lemon poppy seed cake, desdert