Lemon loaf from Flourless: Recipes for Naturally Gluten-Free Desserts by Nicole Spiridakis

  • almond extract
  • lemons
  • confectioner's sugar
  • eggs
  • butter
  • raw almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on March 27, 2016

    I made Almond Paste for this recipe. The cake came together very easily and I used an 8 x 4 loaf pan, lined with parchment. The 9x5 called for would have been too large and the cake would have been very flat. I made a syrup of the juice from the lemon (only zest is called for) with an equal amount of sugar - in my case it was a 1/4 cup. I poked holes in the cake while it was warm and poured the syrup over to soak. I don't know about the texture - pretty dense, good flavor - maybe separate eggs and fold in. I will probably not make again - the Tartine version is superior if gluten is not an issue.

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