Lemon Cake with Lemon Filling Recipe

Ingredients

8 eggs, separated

½ pound almond flour

1 large lemon (juice)

¾ cup honey

4 eggs, well-beaten eggs

¾ cup honey

1 large lemon (juice)

1 tsp olive oil (optional)

½-1 cup water (depending on how runny you want the filling)

8 eggs, separated

227 grams almond flour

1 large lemon (juice)

177 ml (255 grams) honey

4 eggs, well-beaten eggs

177 ml (255 grams) honey

1 large lemon (juice)

1 tsp (5 ml) olive oil (optional)

½-1 cup water (depending on how runny you want the filling)

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Beat egg yolks until thick.
Add almond flour, lemon juice, and honey (¾ cup [177 ml]), and beat well.
In a separate bowl, beat egg whites until stiff.
Gently fold egg-yolk mixture into egg whites until just combined.
Pour into two ungreased 9-in round layer pans and bake at 350°F (175°C) for 45 minutes.
Spread chilled filling between layers of cake and over the top and sides.
Garnish top with a twisted lemon slice (slivered almonds and a mint sprig would be pretty, too).

Beat eggs well.
Add the honey, lemon juice, oil (optional), and water to the eggs.
If you have a thick-bottomed saucepan and are good with a whisk, don't bother messing around with a double boiler, just heat up the mixture and keep whisking to keep it from curdling, until it thickens.
Chill filling before spreading on cake.