Indulge in the rich and nutty flavors of Almond Flour Cake. This delectable cake features ground almonds as a substitute for flour, resulting in a moist and flavorful treat. You have the option to use blanched almonds for a milder taste and a beautiful ivory color, or opt for skin-on almonds for a richer and nuttier flavor.
Almond Flour Cake can be enjoyed in its simplest form, dusted with a sprinkle of confectioners’ sugar, or paired with a refreshing fruit salad. For added decadence, you can split the cake and fill it with Whipped Cream, jam, or any frosting of your choice. The possibilities are endless!
This recipe provides detailed instructions for creating a delightful Almond Flour Cake. The buttery batter combined with ground almonds and citrus zest creates a flavorful and tender cake. Once baked, this cake can be stored at room temperature, making it a convenient treat to enjoy over the course of a day or two.
Now, let’s explore the ingredients and instructions for creating this delicious Almond Flour Cake.
Makes: At least 8 servings
Time: About 1 hour
INGREDIENTS:
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus some for the pan and the paper
- All-purpose flour for greasing the pan
- 1 1/4 cups sugar
- 6 eggs
- 8 ounces almonds (blanched or skin-on)
- Grated or minced zest of 1 lemon or orange (or more, according to your preference)
INSTRUCTIONS:
- Preheat the oven to 350°F. Grease the bottom and sides of a 2-inch-deep 10-inch layer cake or springform pan. Cover the bottom with a circle of wax or parchment paper, grease the paper, and dust the entire pan with all-purpose flour. Invert the pan and tap gently to remove excess flour.
- Using an electric mixer, cream together the softened butter and 1/4 cup of sugar until light and fluffy. Separate three of the eggs, reserving the whites. Beat the egg yolks into the butter-sugar mixture one at a time until the mixture becomes light in color.
- Grind the almonds in a food processor until they reach a meal-like consistency. Transfer the ground almonds to a bowl and mix in 3/4 cup of the remaining sugar and the grated or minced citrus zest. Beat in the remaining 3 whole eggs, one at a time, until well blended.
- Wash the beaters thoroughly and beat the reserved egg whites until foamy. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating until they hold soft peaks.
- Combine the butter mixture and almond mixture, stirring until well combined. Gently fold in the beaten egg whites until fully incorporated. Pour the batter into the prepared pan.
- Bake the cake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully unmold it. For storage, cover the cake with wax paper and store at room temperature for up to a day or two. If desired, use plastic wrap for extended storage, up to an additional day.
Enjoy the delicate and nutty flavors of Almond Flour Cake at any time of day. Its versatile nature allows for various serving options, making it a delightful treat for gatherings or as a special indulgence.
