Almond Cake

Almond cake

Recipe: Almond Cake

Makes : 6 servings | Desserts Dairy Free , Vegetarian Print
With such a straightforward ingredient list, it's hard to imagine running into any gluten, but I'd like you to check the label on the almond extract just to be safe. McCormick makes a pure almond extract that's gluten free. The cake really needs no embellishment other than a simple dusting of powdered sugar, but it's certainly amenable to many pairings. I love it with fruit, particularly strawberries, cherries, or peaches tossed with a touch of agave nectar.

Ingredients

  • 6 ounces blanched slivered almonds (about 1 1/3 cups)
  • 3/4 cup granulated sugar, divided
  • 5 large eggs, separated
  • 1 teaspoon pure almond extract
  • 1/4 teaspoon salt
  • Powdered sugar, for serving

Instructions

  • Preheat the oven to 350°. Oil (or butter) the bottom of an 8-inch springform pan. Line the bottom of the pan with parchment paper; oil the paper. Oil the inside of the pan well, all the way to the lip.
  • In a food processor, pulse the almonds with 2 tablespoons of the sugar until very finely ground. (Do not over-process or you'll have nut butter.) Put the egg yolks in a large bowl with the remaining sugar. Using a hand-held or standing mixer, beat the yolks until thick and pale yellow, about 3 minutes. Stir in the almond extract and the ground almonds.
  • In another large bowl, combine the egg whites and salt. Using clean, dry beaters, beat the whites until stiff peaks form, about 3 minutes. Using a large rubber spatula, fold a quarter of the egg whites into the almond mixture. Gently fold in remaining whites in 2 or 3 additions.
  • Pour the mixture in the prepared pan. Bake until golden brown and a tester inserted into center comes out clean, 40 to 45 minutes. Let cool for 10 minutes. Run a knife around the edge of the cake. Remove the pan sides and move the cake (still on the pan bottom) to a rack to cool completely (it will deflate a little as it cools). When the cake is cool, remove it from the springform base and peel off the parchment paper. Sift powdered sugar over the top of the cake. The cake can be made one day ahead and kept well-covered at room temperature.

4 Comments

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  1. Lili says:

    This looks delicious!
    I’d like to make this tonight, but have a question for you, can I just use almond flour? I always have that at home. Thank you!

    • laura says:

      You should be able to use almond flour since it’s just finely ground almonds. Since I didn’t measure my post-ground almonds, though, I would recommend measuring the almond flour by weight, which is 6 ounces.

  2. Lili says:

    Thank you Laura!
    I’ll let you know how it turns out!

  3. Lisa says:

    Thanks for the great recipe! I made it exactly as written, although we couldn’t wait for it to completely cool before slicing a couple of pieces and dusting them with powdered sugar. My boyfriend had a hard time believing it contained no flour. YUM! It should be noted that the five eggs provide not only structure but quite a bit of flavor and aroma as well. I’ll be making the Chocolate Espresso Chewies next!

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