No dairy and no gluten, but even dairy and gluten lovers will enjoy this summery dessert. Be sure to hold off dusting with confectioners' sugar until just before serving, otherwise the moisture will turn it a tad gloppy. And not in a good way.
Lightly adapted from epicurious
Yield: 8 servings
4 large eggs
1 cup granulated sugar, divided
1 cup plus 1 Tbl. almond flour
1/3 cup brown rice flour
2 Tbl. grated lemon zest
1/4 cup olive oil
4 Tbl. fresh lemon juice, divided
1 Tbl. orange juice
1/4 tsp. table salt
1/3 cup honey
2 tsp. vanilla extract
3 cups blueberries, defrosted if frozen
1/4 cup toasted sliced almonds, for garnish
1/4 cup confectioners' sugar, for garnish
Preheat oven to 350F. Line an 8" or 9" springform pan with parchment paper; coat with cooking spray. Separate eggs, placing yolks in a large mixing bowl and the whites in a medium mixing bowl. Combine 1/3 cup sugar with almond and rice flours in a small mixing bowl. Set everything aside.
In a large mixing bowl, beat 1/3 cup sugar and egg yolks using an electric mixer at high speed (about 5 minutes with a hand mixer, 2-3 with a stand mixer). Beat in zest, oil, 2 tablespoons of the lemon juice, and orange juice at medium speed until incorporated. Fold in sugar-flour mixture.
In a small medium mixing bowl with clean beaters or whisk attachment, beat egg whites and salt with an electric mixer at high speed until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form.
Fold egg white mixture into batter in three parts, gently folding until no streaks remain . Pour batter into prepared pan. Bake 30 to 35 minutes or until top is golden brown and cake springs back slightly when lightly pressed with a finger.
While cake is baking, combine honey and remaining lemon juice in a medium saucepan. Place saucepan over low heat and stir until honey is dissolved. Add blueberries. Continue stirring occasionally for 10 minutes or until berries start to give off their juices (some may start to "pop"). Remove from heat; stir in vanilla and let cool.
Remove cake from oven; let cool 15 minutes in pan. Run a tableknife around edges, then remove pan sides. Let cool completely, then flip cake over onto plate; remove parchment, then turn cake right side up onto a serving plate.
Spoon cooled topping on cake. Slice into eight servings. Sprinkle each with sliced almonds and dust with confectioners' sugar, if desired. Serve immediately.