Fragrant and nutty, this easy gluten-free almond cake is wonderfully buttery with a moist crumb. It’s topped with sliced almonds that toast in the oven as the cake bakes.
- 12 tablespoons (1–1/2 sticks) unsalted butter at room temperature plus more for pan
- 1–1/4 cups granulated sugar
- 6 large eggs
- 1/2 teaspoon almond extract
- 8 ounces whole almonds
- Zest of 1 lemon
- 1/4 cup sliced almonds
- Confectioners’ sugar for serving
- Preheat the oven to 350 degrees F. Butter a springform pan and line the bottom with parchment paper.
- Use an electric mixer to cream the butter and 1/4 cup sugar until light and fluffy, about 3-4 minutes.
- Separate 3 of the eggs. Beat 3 yolks into the sugar-butter mixture until it turns pale. Then add the almond extract.
- In a food processor, grind the nuts into a fine meal. Add 3/4 cup granulated sugar, lemon zest and 3 whole eggs. Pulse to mix everything together.
- Clean the beaters of the electric mixer. In a medium bowl, beat the egg whites. When they become foamy, slowly add the remaining sugar, beating until soft peaks form.
- Gently stir the nut mixture into the creamed butter and sugar.
- Fold in the egg whites.
- Transfer the batter to the prepared pan and top with sliced almonds.
- Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes before removing from the pan. Cool on a wire rack.
- Dust with confectioners’ sugar before serving.
Instead of grinding the almonds, you can use 8 ounces of almond meal. Then stir it together with the sugar, lemon zest and eggs in a large bowl rather than doing this in a food processor.
Serve the cake with fresh fruit, ice cream or whipped cream.
Leftover cake can be stored in an airtight container at room temperature up to 4 days.
To freeze the cake, wrap it tightly and put it in an airtight container up to 1 month. Thaw it in the refrigerator.
Adapted from Mark Bittman
Keywords: almond flour cake, almond cake recipe
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