Almond Cake Recipe
User Reviews
5
Almond Cake Recipe
Description
The cake relies on almond flour as the base, giving it a nutty taste and moist texture. Egg yolks are beaten with sugar until thick and creamy, then almond flour and lemon zest are folded in for flavor. Separately beaten egg whites are carefully folded into the batter to incorporate air, creating a lighter texture than a typical dense almond cake. The batter is poured into a prepared pan lined with parchment paper and sprinkled with sliced almonds before baking.
The lemon zest adds brightness that balances the richness of almond flour, while the sliced almonds provide a subtle crunch on top. Baking at 350°F ensures even cooking and a golden exterior. The cake is simple but distinct in its combination of almond and citrus notes, making it suitable for a dessert or teatime treat.
The recipe emphasizes accurate measuring of almond flour by spooning it into the measuring cup rather than packing, which helps maintain the intended texture. This attention to measurement details affects the cake's crumb and rise, contributing to a successful bake.
Ingredients
Almond Cake Ingredients:
- 1 1/2 cups almond flour * measured correctly
- 4 egg separated, room temperature
- 1/2 cup granulated sugar
- 1 Tbsp lemon grated from 1 large lemon, zest
- 1/4 cup almonds sliced
- confectioners sugar optional, slices for garnish
- lemon optional, slices for garnish
Instructions
Prep:
- Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
Almond Cake Recipe Instructions:
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Notes
- Measure almond flour by spooning it into the measuring cup and leveling with a knife to avoid compressing, which can add too much flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbs | 17g | |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 31mg | 1% |
| Potassium | 54mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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