Lemon almond cakes without flour, gluten-free

Ingredients for 12 servings:

• 3 lemon(s), organic
• 4 eggs
• 175 g sugar
• ½ tsp baking powder
• 175 g almonds, ground
• 20 g butter for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Whole Lemon and Almond Pudding

Simmer the lemons whole in water over low heat for two hours. Then remove and let cool. Remove only the pips and stems, and mash the rest in a blender. Blend until smooth using an immersion blender and pass through a sieve again. Whisk the eggs and sugar together for several minutes until thick and foamy. Stir in the lemon puree, followed by the almond flour mixed with the baking powder. Blend for another two minutes. Fill well-buttered baking dishes three-quarters full with the batter. Bake in an oven preheated to 180°C (top/bottom heat) for about thirty minutes, until a toothpick inserted comes out clean. Serve warm. If the tarts were pre-baked, they can be reheated in the microwave for 30 seconds. They also look very attractive if you dust the tops of the cakes with powdered sugar and caramelize them with a blowtorch. However, to get a proper glossy layer, you have to repeat this several times.