Almond Cake Recipe
User Reviews
5.0
Almond Cake Recipe
A simple and delicious recipe for Italian Almond Cake that's easy to make and naturally gluten-free with almond flour. This cake is soft with a moist crumb and a delicious almond and lemon flavor. Great for any occasion.
Ingredients
- 2 cups almond flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs separated
- ½ cup extra virgin olive oil
- 1 teaspoon pure almond extract
- Zest of 1 lemon
- sliced almonds 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
- Choose a good-quality almond flour for a richer flavor and smoother texture in your cake.
- Choose a good-quality almond flour for a richer flavor and smoother texture in your cake.
Separate Eggs Carefully:
When separating eggs, ensure no traces of egg yolk are in the egg whites, as this can affect the ability to whip the whites into stiff peaks.
- When separating eggs, ensure no traces of egg yolk are in the egg whites, as this can affect the ability to whip the whites into stiff peaks.
Whip Egg Whites to Stiff Peaks:
Whip the egg whites until they form stiff peaks. This step adds lightness and a fluffy texture to the cake.
- Whip the egg whites until they form stiff peaks. This step adds lightness and a fluffy texture to the cake.
Incorporate Air Into Batter:
Gently fold the whipped egg whites into the batter to incorporate air, contributing to the cake’s light and airy structure.
- Gently fold the whipped egg whites into the batter to incorporate air, contributing to the cake’s light and airy structure.
Evenly Distribute Lemon Zest:
Ensure that the lemon zest is evenly distributed throughout the batter to infuse a consistent citrus flavor.
- Ensure that the lemon zest is evenly distributed throughout the batter to infuse a consistent citrus flavor.
Preheat Oven:
Preheat the oven before baking to ensure an even and consistent rise in the cake.
- Preheat the oven before baking to ensure an even and consistent rise in the cake.
Properly Grease and Line the Pan:
Grease the cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ease in removing the cake.
- Grease the cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ease in removing the cake.
Test for Doneness:
Use a toothpick or cake tester to check for doneness. The toothpick should come out clean or with a few moist crumbs attached.
- Use a toothpick or cake tester to check for doneness. The toothpick should come out clean or with a few moist crumbs attached.
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
5.0
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