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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.
Prep Time15 minutes
Cook Time50 minutes
Course: Endings
Cuisine: International
Keyword: Almond Flour, cake, gluten-free, passover
Servings: 0

Equipment

  • springform pan

Ingredients

  • 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

Instructions

  • Preheat oven to 350°
    Grease a 8 or 9-inch springform pan with butter, very well.
    In the bowl of a stand-up mixer, on medium speed, beat egg yolks. Slowly add cup of sugar, while beating. Beat until yolks are light yellow and double in voume.
    Reduce speed and drizzle in oil and lemon zest.
  • In another CLEAN bowl start whipping the egg whites. When they have started to just foam, add sugar and beat to stiff peaks.
  • Stir about 1/4 cup of egg whites into egg yolk mixture, to lighten. Then fold egg whites into egg whites.
    Add in almond extract and almond flour. Fold until just combined. You don't want to deflate the egg whites.
  • Place cake batter into pan and smooth top. Place pan on a baking sheet.
    Bake at 350° for 15 minutes then reduce to 340° and bake for another 35 minutes.
    Check cake, if it browns too quickly, tent with foil.
  • Let cake cool COMPLETELY, before sliding knife around edge of pan and open springform.
    Set on plate and top with fresh whipped cream. Serve.