Can’t get enough of almond-infused treats? Try this one. This gluten-free and grain-free delight, made with just four key ingredients, has a tender, moist crumb and a subtle lemon zing. Surprisingly soft and fluffy for a cake without gluten or baking powder, this cake pairs so well with a cup of tea and a chat with your bestie. Bake it the day before; it seems to get even better when left in the fridge overnight!
Ingredients Needed for The Almondiest Almond Cake
Servings: 8 slices
1 1/2 cups of almond flour
4 eggs, separated and at room temperature
1/2 cup of granulated white sugar
1 tablespoon of lemon zest
Powdered sugar for garnishing
Step-by-Step Recipe Instructions
Step 1: Line a small loaf pan with parchment paper. Preheat oven to 350˚F.
Step 2: In a large mixing bowl, combine the egg yolks and sugar. Beat on high speed for about 3 minutes until the mixture becomes thick, creamy, and light in color.
Step 3: Gently fold in the almond flour and lemon zest until just combined.
Step 4: In another large mixing bowl, beat the egg whites until stiff peaks form (around 2 minutes).
Step 5: Gradually fold the whipped egg whites into the almond batter, taking care not to overmix and ensuring a uniform consistency.
Step 6: Transfer the batter to a prepared baking pan and bake for approximately 30 minutes or until the top is set.
Step 7: Allow the cake to cool completely in the pan, then lift it out using the edges of the parchment paper.
Step 8: Decorate with powdered sugar and lemon slices or slivered almonds if desired.
Tips for Baking the Perfect Almond Cake
Use a dry ingredients measuring cup to spoon almond flour, then level it with a knife’s flat edge. Avoid compressing the flour, or you’ll end up with too much.
It’s simpler to separate cold eggs than room-temperature ones, so after separating, cover and let them sit at room temperature for 30-60 minutes.
Don’t stress if your batter is stiff before you add the egg whites. That’s normal! It takes a little elbow grease to fold them in.
Variations and Customizations
I have only made this with lemon zest, but I think it would be stellar with some orange zest instead! You could even add berries or some fruit to the batter, but it might overpower the almond taste you seek. This cake is also sturdy enough to stack. Just bake it in a 7—or 8-inch cake pan and make a few of them, depending on how many layers you want.
Watch Video Version Here
FAQs
No way! Then you won’t have the almondiest almond cake, just a gluten-containing bland floury cake.
Absolutely! While the almond flavor is the star, you can enhance it with other flavors like vanilla extract, a splash of almond extract, or even a hint of a different citrus zest.
Unfortunately, due to the almond flour, this cake is not suitable for those with nut allergies. If you need a nut-free version, you’ll have to substitute the almond flour with another type of flour, which will significantly change the flavor and texture.
The Almondiest Almond Cake
Ingredients
Servings: 8 slices
1 1/2 cups of almond flour
4 eggs, separated and at room temperature
1/2 cup of granulated white sugar
1 tablespoon of lemon zest
Powdered sugar for garnishing
Instructions
Step 1: Line a small loaf pan with parchment paper. Preheat oven to 350˚F.
Step 2: In a large mixing bowl, combine the egg yolks and sugar. Beat on high speed for about 3 minutes until the mixture becomes thick, creamy, and light in color.
Step 3: Gently fold in the almond flour and lemon zest until just combined.
Step 4: In another large mixing bowl, beat the egg whites until stiff peaks form (around 2 minutes).
Step 5: Gradually fold the whipped egg whites into the almond batter, taking care not to overmix and ensuring a uniform consistency.
Step 6: Transfer the batter to a prepared baking pan and bake for approximately 30 minutes or until the top is set.
Step 7: Allow the cake to cool completely in the pan, then lift it out using the edges of the parchment paper.
Step 8: Decorate with powdered sugar and lemon slices or slivered almonds if desired.
