Almond Cake
This splendid wheat-free recipe is from
Natasha's Kitchen]
1 1/2 c. almond flour, measured correctly (see below)
4 eggs (room temperature) separated*
1/2 c. granulated sugar
1 tsp. vanilla
1 tablespoon lemon zest (one large lemon)
1/4 c. sliced almonds
Confectioner's sugar and lemon slices (optional) for garnish
Grease or butter a 9" cake pan or spring-form. Line the bottom
with a circle of parchment paper. Preheat the oven to 350º.
In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar.
Beat with an electric hand mixer on high speed 3 minutes or until
thick, creamy and lightened in color. Add 1 1/2 cups almond flour
and 1 Tbsp lemon zest and use a spatula to fold and stir together
until incorporated. Wash and dry attachments from the mixer.
In a second large mixing bowl, add 4 egg whites and beat together
until stiff peaks form (about 2 minutes). Fold the egg whites 1
heaping spoonful at a time into the almond batter, folding with
each addition just until incorporated and scraping from the bottom
of the bowl to ensure batter has an even consistency.
Once all the egg whites are incorporated and batter is even in
consistency (do not over-mix), transfer batter to the prepared
baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake
at 350?F for 30 minutes or until top is firm.
Let cake rest in the pan 15 minutes then run a thin spatula around
the sides and invert it onto your hand then place it right side up
on the rack. Let cool to room temperature and garnish with
powdered sugar and lemon slices if desired.
Measuring Almond Flour Correctly:
Spoon almond flour into a dry ingredients measuring cup and level
off the top with the flat edge of a knife. Do not compress the
almond meal into the cup or you may end up with up to 50% more
flour! Read all of our tips and tricks for how to measure
accurately for baking.
Source: Natasha Kravchuk (from Natasha's
Kitchen)
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*Eggs are separated white
from yolk, not from each other. You needn't scatter them across
the kitchen.
