This recipe hails from California wine country, and Chef Gabe Garcia of Tierra Sur Restaurant. It’s bright and lemony, with a light texture from the almond flour. The sauce is rich and velvety-perfect for spring and summer dinner parties.
Enjoy it with a glass of later harvest Chenin Blanc, Muscat de Baumes de Venise, or a Late Harvest Gewürztraminer.
Lemon Almond Flourless Cake with Sabayon
Chef Gabe Garcia, Tierra Sur Restaurant at Herzog Wine Cellars
Yields: 8 servings
Prep time: 20 minutes
Cook time: 40 minutes
Mixing bowl (stainless steel)
10inch cake pan
Wooden spoon or rubber spatula
- 2 lemons
- 4 ounces margarine
- 4 ounces sugar
- 2 eggs
- 2 cups almond flour
- ½ teaspoon baking powder
- 4 ounces egg yolks
- 8 ounces sugar
- 8 ounces Baron Herzog Chenin Blanc
For the Cake: Pre-heat oven to 350 degrees F. Combine almond flour and baking powder. Zest the lemons and
reserve the juice from one.
Cream the margarine, lemon zest, sugar in the mixer until light and fluffy. Then mix in the eggs, one at a time. Fold in the margarine mixture with the almond flour mixture and the juice of the one reserved lemon. Spread cake batter into a parchment lined and greased cake pan. Bake for about 40 minutes, or until golden brown and cake is springy. Let cake cool completely before serving.
For the Sabayon: In a stainless steel bowl combine egg yolks, sugar, and wine over a hot water bath on medium heat. Whisk continually until thick and smooth. Sabayon should thick and full of volume. Serve sabayon over cake, and garnish with favorite fruit.