Made with almond flour and gluten free, this almond butter cake is light, nutty and best served with fresh berries and dusted with powdered sugar.
- 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
- Fresh berries for serving
- Preheat the oven to 350 degrees F. Butter a springform pan and line the bottom with parchment.
- Using an electric mixer, cream the butter and 1/4 cup sugar until light and fluffy. Separate 3 of the eggs and beat in 3 yolks until the mixture turns pale. Then add the almond extract.
- In a food processor, grind the nuts into a fine meal. Mix in 3/4 cup sugar, lemon zest and 3 whole eggs.
- Clean the beaters of the electric mixer before whisking the egg whites. Slowly add the remaining sugar, beating until soft peaks form. Combine the butter and nut mixtures and gently fold in the egg whites. Transfer the batter to the prepared pan and top with sliced almonds. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Let the cake cool for 10 minutes before removing from the pan. Dust with confectioners’ sugar and serve with fresh berries.
- Store the cake covered at room temperature.
Adapted from Mark Bittman