Flourless Lemon Teacake

  • 6 eggs, separated (or 5 large eggs)
  • 1 cup caster sugar
  • 2 tsps finely grated lemon rind
  • 2 cups almond meal
  • 1 tblsp lemon juice
  • 1/2 tsp almond essence

Cream cheese icing

  • 25g butter, at room temperature
  • 60g cream cheese, at room temperature
  • 1 tsp finely grated lemon rind
  • 11/2 cups pure icing sugar

Grease the base and side of a 23cm round cake pan. Line with baking paper. Grease baking paper.

Beat egg yolks, sugar and rind in a small bowl with an electric mixer until fluffy. Stir in almond meal, juice and essence. Transfer mixture to a large bowl.

Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared pan.

Cook in a moderately slow oven (160C) for about 45 minutes, or until cooked when tested. Turn out onto a wire rack to cool.

To make cream cheese frosting, beat butter, cream cheese and rind until light and fluffy. Gradually beat in icing sugar until combined. Spread frosting over cold cake.

Serve cake cut into wedges.

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