Lemon Almond Flourless Cake With Sabayon

Lemon Almond Flourless Cake With Sabayon
4.5 from 2 ratings
You'll want to make this Passover dessert all year long. Delicate cake made with almond flour and lemon zest is topped with a rich sabayon, a sauce made from egg yolks, sugar and wine.This recipe is by Chef Gabe Garcia of Tierra Sur, an acclaimed kosher restaurant at Herzog Wine Cellars in Oxnard, California. This recipe was originally published in the Orlando Sentinel.
Prep Time
Cook Time
Lemon Almond Flourless Cake With Sabayon
Total time: 60 minutes
  • 2 cup almond flour
  • 1/2 teaspoon baking powder
  • 2 lemons
  • 4 ounce margarine
  • 4 ounce sugar
  • 2 eggs
  • 4 ounce egg yolks
  • 8 ounce sugar
  • 8 ounce white wine, preferably baron herzog chenin blanc
  • lemon slices and mint leaves, to garnish
  1. Preheat oven to 350 F. In a large bowl, combine 2 cups almond flour and 1/2 teaspoon baking powder. Set aside.
  2. Zest 2 lemons and reserve the juice from one of the lemons.
  3. In a mixer, cream 4 ounces margarine, the zest from the 2 lemons and 4 ounces sugar until light and fluffy. Then mix in 2 eggs, one at a time.
  4. Fold the margarine mixture into the almond flour mixture along with the juice of the one reserved lemon.
  5. Spread cake batter into a parchment-lined, greased cake pan. Bake for about 40 minutes, or until golden brown and cake is springy. Let cake cool completely before serving.
  6. In a stainless-steel bowl, combine 4 ounces egg yolks, 8 ounces sugar and 8 ounces chenin blanc white wine over a hot water bath on medium heat. Whisk continually until thick and smooth. Sabayon should thick and full of volume.
  7. Serve sabayon over cake and garnish with lemon slices and mint.