0 from 6 votes
Almond Cake Recipe
This naturally gluten free almond cake recipe is infused with orange zest, topped with crunchy toasted almonds and a dusting of confectioners' sugar.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 servings
Calories: 415 kcal
Course:
Dessert , Brunch
Cuisine:
Eastern European
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.