Almond Cake is a delightful dessert that showcases the rich flavor and texture of almonds in a simple and elegant way. This recipe is perfect for those who enjoy nutty flavors and want to indulge in a moist and tender cake with a light and fluffy texture.
Why Make This Recipe
If you are a fan of almond-based desserts or looking for a gluten-free option, this Almond Cake recipe is a must-try. It is easy to make, requires minimal ingredients, and results in a delicious cake that can be enjoyed on its own or paired with fresh berries for a burst of fruity sweetness.
How to Make Almond Cake
Ingredients:
- 3 large eggs (whites and yolks separated, at room temperature)
- 3 large egg whites (at room temperature)
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 2 cups almond flour or almond meal (200 grams)
- 1 cup mixed berries
- Powdered sugar (for dusting, optional)
Directions:
- Preheat the Oven: Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper.
- Mix Egg Yolks: In a large bowl, whisk the egg yolks and most of the sugar (reserve a couple of tablespoons for later) until the mixture is thick and pale. Mix in the vanilla extract and a pinch of salt.
- Beat Egg Whites: In a separate bowl, beat the 6 egg whites with the remaining sugar until medium peaks form.
- Combine Mixtures: Gently fold the egg whites and almond flour into the yolk mixture, alternating between the two, until you have a homogeneous batter.
- Bake: Pour the batter into the prepared springform pan and smooth the top. Bake for about 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before removing it. Once cooled, dust with powdered sugar and serve with fresh berries.
How to Serve Almond Cake
Serve slices of Almond Cake with a light dusting of powdered sugar and a side of mixed berries for a pop of color and extra sweetness. This cake pairs well with a cup of tea or coffee for a delightful dessert or snack.
How to Store Almond Cake
Store any leftover Almond Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. You can also freeze slices of the cake for up to 3 months in a sealed container.
Tips to Make Almond Cake
- Room Temperature Eggs: Ensure the eggs are at room temperature for better incorporation into the batter.
- Folding Technique: Gently fold the egg whites and almond flour into the yolk mixture to maintain the cake’s light and airy texture.
- Gluten-Free Option: Use almond meal or a gluten-free flour blend to keep the cake gluten-free.
- Avoid Overmixing: Do not overmix the batter to avoid a dense cake texture.
Variation
For a touch of citrus flavor, add 1 tablespoon of lemon zest to the batter before baking. This will complement the almond flavor and add a refreshing twist to the cake.
Almond Cake
Ingredients
Instructions
-
Preheat the Oven: Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper.
-
Mix Egg Yolks: In a large bowl, whisk the egg yolks and most of the sugar (reserve a couple of tablespoons for later) until the mixture is thick and pale. Mix in the vanilla extract and a pinch of salt.
-
Beat Egg Whites: In a separate bowl, beat the 6 egg whites with the remaining sugar until medium peaks form.
-
Combine Mixtures: Gently fold the egg whites and almond flour into the yolk mixture, alternating between the two, until you have a homogeneous batter.
-
Bake: Pour the batter into the prepared springform pan and smooth the top. Bake for about 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
-
Cool and Serve: Let the cake cool completely in the pan before removing it. Once cooled, dust with powdered sugar and serve with fresh berries.
