Lime Lemon Almond Dessert
Gluten free, dairy free, no added fat. Distinct lime-lemon flavor, subtle almond presence – and no sugary sweetness to spoil it.
This lime and lemon almond dessert is a variation of the lemon almond dessert recipe. A fresh and pleasing change of flavour comes from the combination of the two fruits. Using limes together with the lemons preserves the citric sharpness, adds the definite edge of the limes, and underscores it all with the almond.
Notes on the Lime and Lemon Almond Dessert
- Gluten free
- Dairy free and no added fat
- Forget about covering the fruits with the water when you put them in to boil – they float! Try for a pan where lemons and limes are nestled together firmly, so they hold each other in place.
- The citrus fruits make quite a thick blenderised mix, so if your blender can’t handle it, then just use a hand-held mixer or food processor. Or enjoy the foolproof old-fashioned way, gently folding the ground almonds in with a spatula or a large whisk.
- I am a sour-lover more than a sweet-seeker, and suggest that each cook adjusts the honey to taste.
Healthy doses of citrus in the limes and lemons, no gluten and no dairy.
- 3 limes
- 3 medium-large lemons
- ¾ c honey, or more depending on your sweetness preference.
- 5 medium eggs
- 2c ground almonds
- 1t bicarb (baking soda)
- ½t salt
- Allow 2 hours before you start the dessert to prep the limes and the lemons.
- Rinse them in cool water.
- Place them in a pan of cold water and bring to a slow boil.
- Boil for 90 mins.
- Remove the limes and the lemons from the water and let them cool to a handle-able temperature.
- Heat the oven to 170º
- Line a baking dish with parchment.
- Using a small knife, take out the stem ends from the limes and lemons.
- Roughly chop the fruit - they are as soft as melting butter.
- *suggestion: do this over a bowl, to reserve all the juice that is running out.
- Remove any pips.
- Place the rough chopped fruit and any juice into a blender - that's everything, peels and flesh.
- Whizz till they are pulverised.
- Add the honey to the mix in the blender.
- Add the eggs one at a time.
- Whizz to mix.
- In a separate bowl mix together the almond meal, bicarb and salt.
- Fold in the lime and lemon mix - just enough to combine the ingredients.
- Pour the batter into the baking dish.
- Bake at 170C for about 30 mins - check with a skewer, do not overcook.
- Serve warm or chilled; as is, or with honey, cream or ice-cream.