Home » Recipes » FLOURLESS ALMOND CAKE

FLOURLESS ALMOND CAKE

CategoryDifficultyBeginner

A gluten-free cake that's moist, light, and rich in flavour.

Yields8 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
INGREDIENTS:
 6 eggs, separated
 2 ½ cups almond flour
 4 tbsp olive oil
  cup sugar
 1 tbsp sugar, extra
 1 tbsp lemon zest
 1 tsp vanilla extract
  cup almond flakes
METHOD:
1

Preheat oven to 170°C. Grease the bottom and sides of an 8-inch (20cm) round pan with some oil and line the base with baking paper.

2

In a large bowl, beat egg yolks with the sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract, and lemon zest. Beat until incorporated.

3

Add almond flour and fold until incorporated using a spatula.

4

In a separate bowl, beat egg whites with a pinch of salt. Beat until foamy, then gradually add a tablespoon of sugar and beat until stiff peaks form.

5

Gradually and gently fold the egg whites into the egg yolk mixture using a spatula, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.

6

Pour the batter into the prepared baking pan and sprinkle sliced almonds on top.

7

Bake for 30-35 minutes or until golden brown on top. Let cool in the pan for 15 minutes, release from the pan, and let cool completely.

Ingredients

INGREDIENTS:
 6 eggs, separated
 2 ½ cups almond flour
 4 tbsp olive oil
  cup sugar
 1 tbsp sugar, extra
 1 tbsp lemon zest
 1 tsp vanilla extract
  cup almond flakes

Directions

METHOD:
1

Preheat oven to 170°C. Grease the bottom and sides of an 8-inch (20cm) round pan with some oil and line the base with baking paper.

2

In a large bowl, beat egg yolks with the sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract, and lemon zest. Beat until incorporated.

3

Add almond flour and fold until incorporated using a spatula.

4

In a separate bowl, beat egg whites with a pinch of salt. Beat until foamy, then gradually add a tablespoon of sugar and beat until stiff peaks form.

5

Gradually and gently fold the egg whites into the egg yolk mixture using a spatula, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.

6

Pour the batter into the prepared baking pan and sprinkle sliced almonds on top.

7

Bake for 30-35 minutes or until golden brown on top. Let cool in the pan for 15 minutes, release from the pan, and let cool completely.

FLOURLESS ALMOND CAKE