SHARE

March 29, 2018

Almond Butter Cake

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.

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.

Almond Butter Cake

Saying that I ended up with 3-dozen eggs in my refrigerator makes it sound like it was someone else’s fault.

A combination of poor planning and menu changes at home led to the surplus.

Days of eating my way through scrambles and frittatas had absolutely zero appeal, but the sell-by dates on the cartons had me a little bit stressed out.

How could I let them go bad and be forced to throw away organic, free-range eggs?

Instead of breakfast, I moved on to dessert.

I figured this was the moment to embrace a recipe that used up half a carton of eggs, so I baked an almond butter cake.

It was light and nutty and felt perfectly timed with both Easter and Passover this week.

With all that butter, the eggs gave it volume and a delicate, gooey crumb.

I topped the cake with sliced almonds before baking, and served it dusted with confectioners’ sugar and berries.

Print
Almond Butter Cake

Almond Butter Cake

  • Author: Paige Adams
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Serves 810 1x

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.

Ingredients

  • 12 tablespoons (11/2 sticks) unsalted butter at room temperature plus more for pan
  • 11/4 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

Instructions

  1. Preheat the oven to 350 degrees F. Butter a springform pan and line the bottom with parchment.
  2. 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.
  3. In a food processor, grind the nuts into a fine meal. Mix in 3/4 cup sugar, lemon zest and 3 whole eggs.
  4. 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.
  5. Store the cake covered at room temperature.

Notes

Adapted from Mark Bittman

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe rating