Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh flavor. I also topped it with fresh made whipped cream. One word…YUM!
Boca di Dama
Perfect for Passover, but also a great gluten-free cake. I topped with fresh whipped cream and served along side fresh berries.
- 5 large Eggs, separated
- 1-1/4 cup Granulated White Sugar, divided
- 2 Tbs. Avocado Oil
- 2 tsp. Almond Extract
- 1 Large Lemon, zested. Use a really large lemon.
- 3 cups Almond Flour