• Jessica Pecush

Zesty Lemon & Orange Almond Cake

Got almond flour?

I sure do!

This superfine, blanched and organic option from NOW Foods Canada got put to some serious use!

Almond flour is an incredibly enjoyable grain-free and gluten-free flour option when you’re in the mood to bake…it’s light and rich with an incredible texture!

Suitable for cookies, muffins, cakes, pancakes and crusts - NOW Foods Canada maximizes the freshness/flavour of this flour using their ‘NOW Fill Technology’ – be sure to refrigerate after opening!

Here’s how I used it this past week!

Zesty Lemon & Orange Almond Cake

Prep Time: 10 min Bake Time: 30 min Total Time: 40 min


  • 1.5 cups NOW Foods Canada almond flour (organic, superfine, blanched)

  • ½ cup monk fruit sweetener

  • 4 pastured eggs, yolk and whites separated

  • 1 heaping tbsp. fresh orange zest

  • 1 heaping tbsp. fresh lemon zest

  • 1/3 cup sliced almonds, as garnish

  • Ceylon cinnamon, for sprinkling as garnish


1. Preheat the oven to 350 degrees Fahrenheit and obtain a 9” cake pan. Lightly grease it with some coconut oil or extra-virgin olive oil. 2. Combine the almond flour and monk fruit sweetener into a medium or large-sized mixing bowl. 3. Combine the egg yolks in a separate bowl and whisk together. 4. Add egg yolks to the dry mixture. Using an electric beater, mix until just-combined. 5. Combine the egg whites in a separate mixing bowl and beat with the electric mixer until they thicken and become ‘meringue-like’ – a few minutes. 6. Gradually fold the beaten egg whites into the wet mixture and stir with a spatula until well combined. 7. Pour cake mixture into the lightly-greased cake pan. Garnish with slivered almonds. Cinnamon garnish may be added prior to baking or afterwards, as the pan cools. 8. Bake in oven for 25-30 min – until golden brown around the edges and the top surface has set. 9. Slice, top with coconut whipped cream and fresh berries (or fruit of choice). Enjoy!

If you happen to try this recipe out, let me know by commenting below, or tagging me on Facebook or Instagram with your creation!

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