Almond Cake Recipe

Name: Almond Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Ingredients: 7 large eggs, separated; 1 cup sugar; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 2 teaspoons orange zest or lemon zest; ½ cup vegetable oil; 4 1/2 cups (420 grams) almond flour; 1 1/2 teaspoons ground cardamom; 1 to 2 tablespoons confectioners’ sugar; 1/4 cup sliced almonds, lightly toasted; Orange or lemon slices as garnish; Berries, whipped cream, stewed berries or ice cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
10 servings
Calories
415 kcal
Course
Dessert, Brunch
Cuisine
Eastern European

Almond Cake Recipe

Harvey Gutierrez

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This naturally gluten free almond cake recipe is infused with orange zest, topped with crunchy toasted almonds and a dusting of confectioners' sugar.

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Ingredients

Servings

7 large eggs, separated
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
2 teaspoons orange zest or lemon zest (optional but highly recommended)
½ cup vegetable oil
4 1/2 cups (420 grams) almond flour (see notes)
1 1/2 teaspoons ground cardamom
1 to 2 tablespoons confectioners’ sugar, for dusting

Garnishes

1/4 cup sliced almonds, lightly toasted for garnish
Orange or lemon slices as garnish optional

Serving suggestions

Berries, whipped cream, stewed berries or ice cream

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Instructions

Preheat the oven to 350 degrees Fahrenheit, then grease a 9-inch cake pan with cooking spray or with oil or melted butter. Line the bottom of the pan with parchment paper. Grease the paper. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or with an electric mixer, whisk the egg whites until stiff peaks form, about 4 minutes. Set aside.
In a separate medium sized bowl, combine the egg yolks and sugar and whisk to blend. Stir in the almond and vanilla extracts, oil and the orange zest.
Add the almond flour and the ground cardamom and mix to combine. The cake batter will look very dense.
Gently, fold about 1/3 of the egg whites into the almond cake batter until combined.
Add another third of the whites and fold until just combined. Add the remaining whites and fold just until incorporated, scraping the bottom and sides of the mixer to make sure the ingredients are evenly combined
Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a cake tester or toothpick inserted in the middle comes out clean.
Remove from the oven and allow the cake to rest for 10 minutes. Run a knife or thin spatula around the sides of the cake and remove from the pan.
Dust with powdered sugar and garnish with almonds. Serve.

Equipments used:

Nutrition Information

Show Details

Calories 415kcal (21%) Carbohydrates 31g (10%) Protein 15g (30%) Fat 28g (43%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 130mg (43%) Sodium 50mg (2%) Potassium 54mg (2%) Fiber 5g (20%) Sugar 22g (44%) Vitamin A 191IU (4%) Vitamin C 1mg (1%) Calcium 128mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 415 kcal

% Daily Value*

Calories	415kcal	21%
Carbohydrates	31g	10%
Protein	15g	30%
Fat	28g	43%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	130mg	43%
Sodium	50mg	2%
Potassium	54mg	1%
Fiber	5g	20%
Sugar	22g	44%
Vitamin A	191IU	4%
Vitamin C	1mg	1%
Calcium	128mg	13%
Iron	3mg	17%