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:
- 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 melted and cooled butter, egg yolks, and almond extract.
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Whip 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 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.
- 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.
- 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.