Flourless Almond Cake Recipe

This flourless almond cake is a moist, rich, and naturally gluten-free dessert that’s perfect for any occasion. It has a delicate almond flavor and a slightly dense, yet tender crumb. It’s simple to make and can be enjoyed on its own or with a dusting of powdered sugar, fresh fruit, or a dollop of whipped cream.  

Ingredients:

  • 1 1/2 cups (150g) almond flour (finely ground almonds)  
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt  
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and cooled  
  • 4 large eggs, separated  
  • 1 teaspoon almond extract
  • Optional: powdered sugar for dusting, sliced almonds for garnish  

Instructions:

  1. 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.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
  3. Combine Wet Ingredients:
    • In a separate large bowl, whisk together the melted and cooled butter, egg yolks, and almond extract.
  4. Combine Wet and Dry:
    • Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Whip Egg Whites:
    • In a clean bowl, using an electric mixer, beat the egg whites until stiff peaks form.  
  6. Fold in Egg Whites:
    • Gently fold the whipped egg whites into the almond flour mixture in two or three additions. Be careful not to deflate the egg whites; this is what gives the cake its light texture.  
  7. 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.
  8. Cool and Serve:
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    • Once fully cooled, dust with powdered sugar, garnish with sliced almonds, or serve with your favorite toppings, if desired.

Tips and Variations:

  • Citrus Zest: Add the zest of one lemon or orange to the batter for a bright, citrusy flavor.
  • Almond Slices: sprinkle almond slices on top of the cake before baking.  
  • Chocolate: Melt dark chocolate and drizzle over the cooled cake.
  • Fruit: Serve with fresh berries or a fruit compote.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

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