Flourless Almond Cake
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Flourless Almond Cake
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This naturally gluten-free almond flour cake has a velvety, melt-in-your-mouth crumb that’s soft, tender and ridiculously moist.
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Ingredients
For Cake:
- 2 ¾ cups almond flour
- 2 tablespoons cornstarch
- ¾ teaspoon salt reduce if using salted butter, fine sea salt
- 1 ¼ cups granulated sugar
- 6 large egg at warm room temperature
- 12 tablespoons butter cut into cubes, unsalted
- 2 tablespoons Grand Marnier optionally use 1 tablespoon vanilla extract instead, or Amaretto
- ¼ teaspoon almond extract
- 2-3 tablespoons almonds for topping, slivered
- 2 tablespoons powdered sugar for topping
Instructions
- Preheat oven to 350 degrees F. Butter and line the bottom of a 9-inch round cake pan (ideally with a removable bottom) with parchment paper; lightly butter parchment.
- Sift almond flour into a mixing bowl along with cornstarch and salt; set aside.
- In the bowl of stand mixer fitted with the whisk attachment, whip eggs on medium speed until frothy. Add sugar and increase mixer speed to high and whip for 7 to 10 minutes or until eggs are very pale and falls from the beater in solid ribbons that slowly dissolve into the rest of the mixture.
- Add almond flour mixture and mix on low speed for a second or two, or gently fold in with a wide spatula, scraping the bottom and sides of the bowl as you go, until flour is just incorporated and no dry streaks remain.
- Place cubed butter in a heat proof measuring cup or container. Microwave at 50% power for 10 seconds, then stir. Repeat, microwaving in 10 second intervals, stirring in between, until butter is just soft enough to flow with no solid chunks, but is not fully melted and separated. It should be the approximate consistency of ranch dressing and opaque, creamy yellow.
- With the mixer running on low, pour butter into batter followed by Grand marnier and almond extract; mix for just a few seconds until just incorporated. Give it one or two good folds to make sure everything is incorporated (but there should still be a good bit of air in there).
- Pour batter into prepared cake pan. If your pan has a removable bottom, set it on a baking sheet (just in case). Optionally sprinkle top with sliced almonds if desired.
- Bake for 40 to 45 minutes or until top is no longer wobbly, top and edges are golden brown, and a toothpick inserted in the middle comes out clean.
- Remove from oven and set on a wire rack and let cool. Run a knife around the edge of the cake, then remove sides (or invert to remove it from the pan).
- Refrigerate for 2 to 3 hours or overnight for optimal texture, though the cake is best enjoyed at room temperature. Dust top with powdered sugar before slicing and serving.
- Store leftover cake in an airtight container or covered in the refrigerator (press a piece plastic or parchment to the cut surfaces to keep in moisture). This cake will keep quite well in the refrigerator for up to 5 days.
Notes
- *Eggs must be at warm room temperature for the batter to emulsify properly, that means 70-75 degrees F. I recommend submerging the eggs in warm water for 20 to 30 minutes before you start.
- **In place of Grand Marnier you can use Amaretto liqueur, or replace with 1 tablespoon vanilla extract instead.
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