1 1/2cupswhole almonds, lightly toasted and cooled (see note)
4ouncesunsalted butter, at room temperature, (1/2 cup, 1 stick)
3/4cuplight brown sugar
zest of two medium meyer lemons
1/4cupmeyer lemon juice
4egg whites, at room temperature
1/2teaspooncream of tartar
For serving (optional):
powdered sugar, for dusting the cooled cake
lightly sweetened whipped cream
1-2pintsstrawberries, hulled, quartered and tossed with a bit of sugar
Position a rack in the center of the oven and preheat to 350º. Butter an 8" round cake pan, and line the bottom with a round of parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and zest until light and fluffy, 5 minutes on medium, scraping down the sides of the bowl occasionally. Add the yolks one at a time, mixing to combine.
Meanwhile, in a food processor or coffee grinder, grind the almonds with the tapioca as finely as possible without turning them into almond butter. Add the baking powder and salt to combine.
On low, stir the almond mixture into the butter mixture. Gradually add the lemon juice and vanilla extract. Scrape down the paddle and sides of the bowl.
In a clean, large bowl, whip the egg whites and cream of tartar until soft peaks form. With a large rubber spatula, stir a third of the egg whites into the batter, then fold in the rest just to combine.
Pour the batter into the prepared pan. Bake until the top springs back when pressed with a finger, about 45 minutes. Let cool ten minutes. Invert a plate over the top of the cake, and, using oven mitts, flip the whole thing over. Remove the cake pan and the paper, and let the cake cool completely, about 1 hour, before serving.
Adapted from Vegetarian Times.I imagine you could use almond flour or meal for this cake with adequate results. Blanched flour would probably result in a lighter color, texture and flavor, which wouldn't necessarily be bad things.Nutritional values are based on one of eight servings.