Almond Cake Recipe
User Reviews
5
Almond Cake Recipe
Description
The Almond Cake Recipe uses almond flour as the base, imparting a rich nutty flavor and moist texture. The batter combines almond flour with sugar, baking powder, and salt, enhanced by lemon zest for brightness. Egg yolks are beaten with sugar and zest until pale and creamy, then mixed with olive oil and almond extract. The critical step is folding in stiffly beaten egg whites to incorporate air, resulting in a light, fluffy crumb reminiscent of sponge cakes.
The cake is baked in a prepared pan and topped with sliced almonds, adding texture and a toasted note. Baking at 350°F ensures even cooking and a golden crust. The cake is suitable for almond lovers and those seeking a delicate yet flavorful dessert.
This cake can be served plain or with accompaniments like fresh fruit or cream. Careful separation of eggs and thorough whipping of egg whites are essential for the desired rise and airy quality. Testing with a toothpick ensures the cake is baked through but still moist inside.
Ingredients
- 2 cups almond flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 egg separated, large
- ½ cup extra virgin olive oil
- 1 teaspoon almond extract pure
- lemon zest of 1
- almond sliced, for topping
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan, or springform pan, and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow in color. Use an electric mixer at medium speed. Add the oil and almond extract to the egg yolks and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter ,with a rubber spatula, until no white streaks remain.
- Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the top of the batter.
- Bake cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar if desired.
- Slice and serve! This cake pairs well with a dollop of whipped cream or fresh strawberries.
Notes
- Select a good-quality almond flour for the best flavor and smoother texture.
- Separate eggs carefully to avoid yolk contamination in whites, which hinders whipping to stiff peaks.
- Beat egg whites until stiff peaks form to achieve a light and fluffy cake structure.
- Fold egg whites gently into batter to preserve air and ensure a tender crumb.
- Distribute lemon zest evenly in the batter for consistent citrus flavor.
- Preheat the oven to ensure even rising and baking.
- Grease and line the pan properly for easy cake removal.
- Use a toothpick to test doneness; it should come out clean or with a few moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 39g | 60% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 175mg | 7% |
| Potassium | 43mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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