Lemon Flourless Raspberry

We have great news for you, and it’s about our new sweet high-class content from the collaboration with Maja Manborg.

Maja is a Serbian girl, lives in Sweden. Multitasking woman, kind of traveler and travel journalist, explorer, and kitchen enthusiast. She runs her two channels, about kitchen and travelling, and we adore her style.
Exclusively for intro-ducing, Maja will launch one video tutorial of a sweet recipe, every month. If you are hungry for more, you can follow her youtube channel named A STORY OF FOOD, & Instagram profile as well @majamanborg

Ingredients for 22 cm round baking pan 

 4 eggs 

100 gr caster sugar 

145 gr almond flour 

1 tsp baking powder 

½ tsp ground cardamom 

1 tsp vinegar 

Pinch of salt 

2 tbsp lemon zest (about 2-3 lemons) 

1 tsp butter to grease the pan 

1 tbsp powdered sugar 

200 gr fresh raspberries 




Preheat oven to 180°C. Grease and line 22 cm round baking pan. Separate the eggs into egg whites and egg yolks and sugar into two. Zest lemons.  

In a medium size bowl mix almond flour, cardamom and baking powder.  

In a big bowl add egg yolks, one half of the sugar and lemon zest. Mix using a wooden spoon, just until combined. Add in dry ingredients and mix again just until it comes together. This mixture is very dense.  

In a medium size bowl add egg whites and mix, using electric mixer, until bubbles start to form. Add vinegar and salt and continue mixing until whites start to harden. Then add sugar, about heaping teaspoon at a time, and mix until stiff pics.  

Add three tablespoons of egg whites mixture to the almond mixture and mix, using wooden spoon, to loosen it up. Then keep adding a dollop of the egg whites to the almond mixture and fold carefully. You want to cut through the dollop of egg whites and then bring one side of the whole mixture over other.  

Transfer mixture to baking tray. Bake for 30 minutes or until toothpick inserted comes out clean and cakes has pulled away from the sides of the pan.  

Let the cake cool before transferring it to the serving dish. 

Dust over with powdered sugar. Add a few raspberries on top then cut into slices and enjoy! 


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