Almond Flour Cake Delight (Print Version)

# Ingredients:

01 - 1 1/2 cups almond flour
02 - 4 large eggs, separated
03 - 1/2 cup sugar
04 - 1 tablespoon lemon zest
05 - 1/4 cup sliced almonds, optional
06 - 1/4 cup powdered sugar, optional

# Instructions:

01 - Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.
02 - In a large mixing bowl, beat the egg yolks and sugar until thick and creamy. Mix in almond flour and lemon zest until incorporated.
03 - In a separate bowl, beat the egg whites until stiff peaks form.
04 - Fold the egg whites into the almond flour mixture until combined.
05 - Transfer the cake mixture into the greased cake pan and top with sliced almonds. Bake the cake for 30 minutes or until tender on top.
06 - Remove the cake from the oven and let cool for 15 minutes before transferring onto a plate and sprinkling with powdered sugar.

# Notes:

01 - For a keto option, substitute sugar with a brown sugar substitute.
02 - Leftover cake can be stored at room temperature, covered, for up to 1 week. Refrigeration increases shelf life.
03 - Freeze the cake in a shallow container for up to 2 months.

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