A moist, rich, and naturally gluten-free cake with a delicate almond flavor. Perfect for any occasion.
Ingredients:
- 1 cup (about 100g) almond flour (finely ground almonds)
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup (120ml) vegetable oil or melted unsalted butter
- 1 teaspoon almond extract
- Optional: Powdered sugar for dusting, sliced almonds for garnish.
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In a separate large bowl, whisk together the egg yolks, vegetable oil (or melted butter), and almond extract.
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Beat Egg Whites:
- In a clean bowl, using an electric mixer, beat the egg whites until stiff peaks form.
- Fold in Egg Whites:
- Gently fold the beaten egg whites into the almond flour mixture in two or three additions. Be careful not to deflate the egg whites; this is what makes the cake light and airy.
- Bake:
- Pour the batter into the prepared cake pan.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- The top of the cake should be golden brown.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar, and garnish with sliced almonds if desired.
Tips and Variations:
- Citrus Zest: Add the zest of one lemon or orange to the batter for a bright, citrusy flavor.
- Almond slivers: Press almond slivers into the top of the cake before baking.
- Chocolate: Add a few table spoons of cocoa powder to the dry ingredients for a chocolate almond cake.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Serving: This cake is delicious on its own, or served with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Enjoy your delicious flourless almond cake!