Almond Cake

Almond Cake is light and delicious with a light, sweet crumb. It is so easy to make so when you are just in the mood for something but don't have much time or energy too cook, you can whip up a lovely almond cake.

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Almond Cake

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    0

  • Servings:

    6

Preparation

  • Materials

    Parchment Paper
    Stand Mixer with Whisk
    Mixing Bowl for Use by Hand
    Spatula

  • Prep

    Separate the eggs and at room temperature
    Grease/butter a 9" cake pan
    Line the bottom with a circle of parchment paper
    Preheat oven to 350˚F.

  • Oven/Stove

    Preheat oven to 350F

  • Shopping List

    Almond flour
    Sliced Almonds
    Granulated Sugar
    Confectioner's Sugar
    Cream of Tartar
    Eggs
    Lemon (fresh)

Ingredients & Steps

  • Ingredients

    Almond flour 1 .5 cups
    Eggs, separated 4
    Granulated Sugar 1/2 cup
    Lemon Zest - 1 large lemon (1 tbsp)
    Cream Tartar 1/2 tsp
    Powdered Sugar 2 large soup spoons
    Sliced Almonds 1/4 cup
    Confectioners sugar (for sprinkling)
    Lemon slices for garnish, optional

  • Steps

    STEP 1: CREAM THE EGGS
    Mix 4 egg yolks and 1/2 cup sugar in the stand mixer with whisk until lightened color, creamy, and a fluffy volume.

    STEP 2: FOLD IN ALMOND FLOUR
    Add 1 1/2 cups almond flour and 1 Tbsp lemon zest. Fold the almond flour and lemon zest into the creamed eggs with a spatula in a clean mixing bowl.

    STEP 3: MERINGUE - In a second large mixing bowl, add 4 egg whites and whip the egg whites to stiff peak meringue. Add a little cream tartar and powdered sugar to help it rise.

    STEP 4: FOLD THE MERINGUE INTO THE ALMOND MIXTURE
    Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency. - Do not overmix!

    STEP 5: BAKE
    Gently pour the batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.

    STEP 6: COOL DOWN
    Remove the cake from the oven and =let the cake rest in the pan 15 minutes. Then run a thin spatula around the sides and invert it onto your hand then place it right side up on the cooling rack. Let it cool to room temperature.

    STEP 7: GARNISH
    Garnish with powdered sugar sprinkling a generous coating on top with a fine sieve. Decorate with lemon slices on top.

Notes

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