In this article, we will explore a delicious and easy-to-prepare recipe.

Almond Cake Recipe: A Delightful Gluten-Free Treat

If you’re searching for a dessert that’s both elegant and simple, look no further than this delightful Almond Cake. Perfect for any occasion, this cake boasts a moist texture and a subtle hint of lemon, making it a favorite for those who appreciate refined flavors. Plus, it’s naturally gluten-free, making it an excellent choice for those with dietary restrictions. Let’s dive into the details of how to create this delicious confection.

Ingredients:

• 1 1/2 cups almond flour: Ensure you measure correctly by spooning the flour into your measuring cup and leveling it off with a knife for accuracy.
• 4 eggs: These should be separated and brought to room temperature to ensure maximum volume when whipped.
• 1/2 cup granulated sugar: Provides just the right amount of sweetness without overpowering the almond’s natural flavor.
• 1 Tbsp lemon zest: Freshly grated from one large lemon, this adds a refreshing citrus note.
• 1/4 cup sliced almonds: These add a delightful crunchy texture to the top of the cake.
• Confectioners sugar and lemon slices for garnish (optional): Enhance the cake’s presentation with a dusting of sugar and a few lemon slices.

Directions:

1. Prep: Begin by greasing or buttering a 9″ round cake pan or 9″ springform pan. Line the bottom with parchment paper to ensure easy removal. Preheat your oven to 350˚F.

2. Beat: In a large mixing bowl, combine the egg yolks and granulated sugar. Using an electric hand mixer, beat on high speed for about three minutes until the mixture becomes thick, creamy, and light in color. Gently fold in the almond flour and lemon zest with a spatula until just combined. Be sure to wash and dry the mixer’s attachments before proceeding to the next step.

3. Whip: In another large mixing bowl, beat the egg whites until stiff peaks form, which should take about two minutes. Carefully fold the whipped egg whites into the almond mixture, one heaping spoonful at a time, ensuring a consistent batter without over-mixing.

4. Bake: Once the batter is well-mixed, transfer it to your prepared baking pan. Sprinkle the sliced almonds evenly over the top. Bake at 350˚F for 30 minutes, or until the top is firm to the touch.

5. Rest: Allow the cake to rest in the pan for 15 minutes. To remove, run a thin spatula around the edges, invert onto your hand, and then place right side up on a cooling rack. Let it cool to room temperature.

6. Garnish: If desired, garnish with a dusting of confectioners sugar and decorate with lemon slices for a touch of elegance.

Nutritional Information:

Per serving, this almond cake contains approximately: – Calories: 218 kcal – Carbohydrates: 17 g – Protein: 7 g – Fat: 14 g – Saturated Fat: 1 g – Cholesterol: 81 mg – Sodium: 31 mg – Fiber: 2 g – Sugar: 13 g

Time Required:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

This Almond Cake is not only a quick and straightforward recipe but also a deliciously satisfying dessert that pairs wonderfully with a cup of tea or coffee. Whether you’re serving it at a casual gathering or a formal dinner, it’s sure to impress your guests with its rich flavor and delightful texture. Enjoy the simplicity and elegance of this gluten-free treat!

Almond Cake

A delightful and moist almond cake perfect for any occasion. Simple ingredients create a delicious and light dessert.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 15 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Italian

Calories: 218

Ingredients Equipment Method Notes

Ingredients

  

Almond Cake

• 150 g almond flour measured correctly
• 4 pieces eggs separated, room temperature
• 100 g granulated sugar
• 1 Tbsp lemon zest grated from 1 large lemon
• 60 g sliced almonds
• 10 g Confectioners sugar for garnish, optional
• 1 piece lemon slices for garnish, optional

Equipment

• 9″ round cake pan or springform pan

Method

 

1. Grease/butter a 9″ round cake pan or 9″ springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
2. 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.
3. 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 the batter has an even consistency.
4. Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the 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.
5. Let the cake rest in the pan for 15 minutes. Then run a thin spatula around the sides and invert it onto your hand, and 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

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Ensure your eggs are at room temperature for the best results.