Almond Cake
User Reviews
4.9
Almond Cake
Description
The Almond Cake recipe combines beaten egg yolks sweetened with sugar and flavored with vanilla and salt, then folded carefully with whipped egg whites and almond flour. This process yields a tender, lightly textured cake with a subtle nutty taste from the almond flour. The inclusion of mixed berries introduces natural bursts of tartness and moisture throughout the cake. Baking in a greased and lined springform pan helps maintain the cake's shape and prevents sticking.
The cake's texture comes from the methodical incorporation of egg whites to provide lift and fluffiness. The almond flour replaces traditional wheat flour, resulting in a gluten-free version with a fine crumb. Serving it dusted with powdered sugar adds an elegant touch. This cake suits occasions where a lighter, nut-based dessert is preferred and can be enjoyed with tea or coffee.
To maintain the nutty flavor, use fresh almond flour, and ensure the egg whites reach medium peaks for optimal volume. Careful folding preserves the airiness. The recipe originated from Baking Chez Moi, indicating a refined, delicate approach to baking. Using fresh mixed berries ensures the best flavor contrast and texture addition.
Ingredients
- 3 large egg whites and yolks separated, at room temperature
- 3 large egg at room temperature, white
- 2/3 cup sugar
- 1 tsp vanilla extract pure
- pinch salt fine sea salt
- 2 cups almond flour 200 grams, or almond meal
- 1 cup mixed berries
- powdered sugar (for dusting (optional))
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
- In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
- With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
- Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
Notes
- Use almond meal or gluten-free flour to keep the cake gluten-free.
- Whip egg whites to medium peaks for the best airy texture.
- Gently fold ingredients to preserve volume and lightness.
- Dust with powdered sugar just before serving for a subtle sweetness.
- This recipe adapts a method from Baking Chez Moi for delicate almond cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 179kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 39mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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