Almond Flour Cake

This four-ingredient almond flour treat turns into a feathery, heavenly dessert that feels like it belongs in a fancy pastry shop. When you combine whipped egg whites with the rich taste of almond flour, you get this tender cake that just melts away as you take each bite.

I first baked this for my gluten-free sister who couldn't wrap her head around how something this basic could taste so fancy. It's now become what everyone asks me to bring to everything from casual family meals to birthday parties.

What You'll Need

• Almond flour: Gives that gentle nutty flavor and makes everything soft inside. Go for blanched type to keep it extra light.
• Eggs: They're what makes it stand up and stay airy. Make sure they aren't cold from the fridge for best results when you beat them.
• Sugar: Adds just enough sweetness without going overboard. You don't need much to let the almond taste shine through.
• Lemon zest: Adds bright fresh flavor notes. Try to use unwaxed lemons for the best smell and taste.
• Sliced almonds: You can skip these, but they make it look pretty and add some crunch on top.
• Powdered sugar: A little sprinkle on top is optional but makes it look fancy and adds a hint of sweetness.

How To Make Almond Flour Cake

Get Everything Ready:

Turn your oven to 350°F and really butter up an 8-inch cake pan. Don't forget the sides since this soft cake can get stuck easily.

Split The Eggs:

Pull apart your eggs very carefully. You can't let any yellow bits fall into the whites or they won't fluff up right. Let them sit out until they're not cold anymore.

Mix The Main Stuff:

Whip those egg yolks with sugar until they turn light and fluffy, almost looking pale. This puts air in and helps it all hold together. Then softly stir in your almond flour and lemon zest just until they're mixed.

Beat Those Whites:

In another super clean bowl, whip the egg whites until they stand up straight when you pull out the beaters. Your bowl can't have even a tiny bit of oil or the whites won't get fluffy.

Put It All Together:

Very gently fold the fluffy whites into your almond mix. Use a down-across-up-over motion with your spatula to keep all that air inside.

Bake It Just Right:

Pour the mix into your buttered pan, throw on some almond slices if you want, and bake exactly 30 minutes. You'll know it's done when the top bounces back and a toothpick comes out clean.

Let It Rest And Enjoy:

Let it sit in the pan for 15 minutes before you move it to a plate. Sprinkle some powdered sugar on top right before you serve it to make it extra pretty.

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I love eating this cake when it's still a bit warm topped with some freshly whipped cream and a handful of berries. My grandma used to bake a cake just like this in her small kitchen, and whenever I smell it cooking, I'm instantly back at those family gatherings around her dining table every Sunday.

Elegant Yet Easy

This cake might look plain but that's what makes it so flexible. The clean almond taste works with so many different add-ins. You can mix in some vanilla, almond flavoring, or different citrus peels to switch things up. In hot months, I top it with strawberries soaked in sugar, while in cold weather a warm chocolate drizzle makes it extra special.

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Storage Tips

This cake actually gets better after sitting for a day. You can leave it covered on your counter for up to a week, though at my place it never sticks around that long. If you need to keep it longer, put it in the fridge for up to 10 days or freeze it for two months. When freezing, wrap each piece tightly in plastic then foil to keep it from drying out or getting freezer taste.

Serving Suggestions

The simple beauty of this cake fits so many different times. Have it at breakfast with some yogurt and fruit. For an after-dinner treat, add a scoop of vanilla ice cream or warm berry sauce. During Christmas season, I mix in some orange peel and serve it with cranberry sauce for something festive that won't make you feel stuffed after a big dinner.

Perfect Pairings

This gentle cake tastes amazing with drinks that go well with its light nutty flavor. Try it alongside espresso or cappuccino for a real European coffee break feel. When serving for dessert, it's great with sweet wines like Sauternes or Moscato d'Asti. The citrus hints also make it taste wonderful with Earl Grey or a glass of bubbly Prosecco.

Frequently Asked Questions

→ Can I swap the sugar for something else?

Yes, using a brown sugar substitute works great for a keto version of the cake.

→ How do I store the cake?

Keep it covered at room temperature for up to a week. You can also refrigerate or freeze it in a shallow container for up to 2 months.

→ Can I add other toppings to this dessert?

Definitely! Try fresh fruits, whipped cream, or drizzle on melted chocolate for extra flair.

→ Do I need any fancy tools to make this?

Nope! You just need a bowl and either a hand or stand mixer to combine the ingredients.

→ Can I use non-almond flour instead?

This specific recipe relies on almond flour for its unique texture and taste. Other flours might not work the same way.