This light and airy lemon cake is just perfect. The wonderfully fresh almond cream and the pleasantly nutty sponge cake taste so fine that you can’t get enough of it.

Step 1

For the lemon cake, preheat the oven to 175°C fan;

Line the bottom of the springform pan with baking paper and grease the edge with 1 tablespoon of margarine.

Then prepare 1 teaspoon of lemon zest and squeeze 1 tablespoon of lemon juice.

For the sponge cake, mix 150 g flour, 100 g ground almonds, 150 ml soy milk, 50 g xylitol, 8 g baking powder, 1/3 teaspoon each vanilla and salt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a bowl to a smooth dough.

Then pour into the springform pan, smooth out and bake in the oven for 20 minutes. Then allow to cool completely.

Step 2

In the meantime, prepare 2 teaspoons of lemon zest for the almond cream and squeeze out 5 tablespoons of lemon juice.

Then mix 500 g almond whipped cream with 50 g agave syrup, 9 g cream stiffener, 1 tsp locust bean gum, 2 tsp lemon zest, 5 tbsp lemon juice and 2 pinches salt in a mixing bowl with a hand mixer until fluffy.

Then place in the fridge;

Roast 30 g flaked almonds fat-free.

Step 3

As soon as the sponge cake has cooled down, carefully cut it in half with a bread knife.

Place the bottom sponge cake on a serving platter/plate and brush with the almond cream;

Pour the remaining almond cream into the piping bag. Then place the top sponge cake on top and garnish with the cream.

Then spread the toasted flaked almonds on the outer edge, spread the physalis and blueberries on the plate and serve the lemon cake.

For more cake recipes, try the following:

• The Ultimate Gluten-Free Chocolate Cake Recipe
• Chocolate cake with orange and avocado – gluten-free