Description
This Almond Cake Recipe is a light and fluffy dessert made primarily from almond flour and eggs, enhanced with a vibrant hint of lemon zest. It’s a gluten-free treat that features a delicate crumb topped with crunchy sliced almonds and an optional dusting of confectioners sugar, perfect for an elegant afternoon tea or a delightful dessert.
Ingredients
Scale
Almond Cake Ingredients
- 1 1/2 cups almond flour (measured correctly)
- 4 eggs (separated, room temperature)
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest (grated from 1 large lemon)
- 1/4 cup sliced almonds
- Confectioners sugar (for garnish, optional)
- Lemon slices (for garnish, optional)
Instructions
- Prep: Grease or butter a 9-inch cake pan or 9-inch springform pan and line the bottom with a circle of parchment paper. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
- Beat: In a large mixing bowl, combine 4 egg yolks and 1/2 cup granulated sugar. Using an electric hand mixer on high speed, beat for about 3 minutes until the mixture becomes thick, creamy, and light in color. Then, fold in 1 1/2 cups almond flour and 1 tablespoon lemon zest gently using a spatula until just incorporated. Be careful not to overmix to maintain a light texture. Clean and dry your mixer attachments before the next step.
- Whip: In a separate large mixing bowl, beat the 4 egg whites until stiff peaks form, which usually takes about 2 minutes. Carefully fold the whipped egg whites into the almond flour batter in portions, using a spatula. Add one heaping spoonful at a time, folding gently to retain the airiness without overmixing. Make sure to scrape the bottom of the bowl to blend the batter evenly.
- Bake: Transfer the fully combined batter into your prepared pan. Evenly sprinkle 1/4 cup sliced almonds on top for a crunchy texture. Bake in the preheated oven at 350°F for 30 minutes or until the top is firm to the touch and a toothpick inserted comes out clean.
- Rest: Allow the cake to rest in the pan for 15 minutes after baking. Then, carefully run a thin spatula around the edges to loosen it. Invert the cake onto your hand and then place it right side up on a cooling rack. Let the cake cool to room temperature before serving. Optionally, garnish with a dusting of confectioners sugar and lemon slices for a beautiful presentation.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overfold the egg whites into the batter to keep the cake light and airy.
- Measure almond flour correctly by spooning into the measuring cup and leveling it off to avoid a dense cake.
- Using a springform pan can make removal easier but is not required.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
