Description
This Almond Cake stands out with its moist texture and nutty flavor, featuring simple ingredients like almond flour and eggs. Perfect for dessert or a sweet treat, this easy recipe ensures a delightful homemade experience.
Ingredients
Scale
- cooking spray
- 4 large eggs separated
- ½ cup (100 g) granulated sugar
- 2 tsps (10 ml) vanilla extract
- ½ tsp (2.5 ml) almond extract
- 1⅔ cups (160 g) almond flour weighed or spooned and leveled
- ½ tsp (2 g) baking powder
- ¼ tsp (1.5 g) fine sea salt
- 3-4 tbsps (18-24 g) sliced almonds
- confectioners' sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (177°C). Line a 9-inch (23 cm) cake pan with parchment paper and lightly coat with cooking spray.
- In a medium mixing bowl, beat egg yolks and sugar with a hand mixer for 2-3 minutes until pale and creamy. Mix in vanilla and almond extracts.
- In a separate bowl, whisk almond flour, baking powder, and salt together. Combine dry ingredients with the egg yolk mixture until smooth.
- In a stand mixer, whip egg whites until stiff peaks form. Gently fold half into the almond batter, then fold in the remaining egg whites until no streaks remain.
- Spread the batter in the prepared pan, smooth the top, and sprinkle sliced almonds over it.
- Bake for 22-27 minutes, until the top is set and a toothpick comes out clean.
- Cool in the pan for 10-15 minutes. Loosen the edges with a knife and invert onto a cooling rack. Allow to cool completely.
- Dust with confectioners' sugar if desired before serving.
Notes
Ensure egg whites are whipped to stiff peaks for a fluffy cake texture.
Dust with confectioners’ sugar just before serving for an elegant touch.
Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg