Almond Cake
This straightforward almond cake recipe requires only five ingredients, yet its simplicity is deceiving—it's wonderfully light, fluffy, and incredibly tasty. Plus, it’s free from gluten and dairy!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 3 large eggs
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups almond flour or almond meal
- 1 cup mixed berries
- powdered sugar
- 3 large egg whites
- 2/3 cup sugar
Equipment Needed
- 9-inch spring form pan
- parchment paper
Instructions
- 1
Place an oven rack in the center and preheat your oven to 350°F (175°C).
- 2
Prepare a 9-inch springform pan by coating it with nonstick spray, lining the bottom with parchment paper, and dusting the sides with flour (to keep the cake gluten-free, use almond flour or a gluten-free all-purpose flour blend).
- 3
In a sizable mixing bowl, combine the egg yolks with all but 2 tablespoons of the sugar. Whisk vigorously until the mixture becomes thick and light in color, which should take about 1 minute. Incorporate the vanilla extract and salt, then set this mixture aside.
- 4
In a separate bowl, using a standard electric mixer with the whisk attachment (or a hand mixer), beat the 6 egg whites at medium speed until they turn opaque, approximately 1 minute.
- 5
Gradually add the remaining 2 tablespoons of sugar to the egg whites, and continue whisking until medium peaks form.
- 6
Using a flexible rubber spatula, mix in roughly 1/4 of the whipped egg whites into the yolk mixture (there’s no need to be delicate). Then, gently add the rest of the egg whites along with about half of the almond flour.
- 7
Carefully fold the mixture together, but do not fully combine.
- 8
While there are still visible streaks of white, add the remaining almond flour and fold it in gently until the batter is well-mixed and uniform. Be cautious not to deflate the mixture!
- 9
Transfer the batter into the prepared springform pan and gently shake it to level the surface.
- 10
Bake the cake for approximately 35 minutes, or until the top is a golden brown and feels springy when touched. Allow the cake to cool in the pan on a wire rack for 5 minutes, then run a butter knife around the edges to loosen it.
- 11
Carefully flip the cake pan onto the rack, remove the sides and bottom, and peel off the parchment paper. Turn the cake over so it’s right side up and let it cool completely. Dust the top with powdered sugar, slice into 12 pieces, and serve with fresh berries.
Nutrition Information
Notes & Tips
- Adapted from Baking Chez Moi.