Delight in the Comfort of a Classic Almond Cake
There’s something undeniably comforting about baking an Almond Cake on a Sunday afternoon. The aroma of almonds wafting through the kitchen always takes me back to my grandmother’s cozy kitchen, where she’d let me lick the batter off the spoon. This Almond Cake is a family treasure—a simple, classic recipe that brings people together. Whether you’re an experienced baker or just starting out, this cake is as rewarding to make as it is to eat. It’s a beautifully moist cake with a tender crumb, perfect for sharing with loved ones over a cup of tea or coffee.
Why You’ll Love This Almond Cake
- Easy to Make: With just a handful of ingredients and simple steps, this Almond Cake is perfect for both beginners and seasoned bakers. The recipe is so straightforward that it’s almost foolproof, ensuring a delightful outcome every time.
- Gluten-Free: Thanks to the almond flour, this cake is naturally gluten-free, making it a great option for those with dietary restrictions. It’s a wonderful way to enjoy a delicious dessert without worrying about gluten.
- Deliciously Moist: The combination of almond flour and whipped egg whites gives this cake a light, airy texture that melts in your mouth. Each bite is a perfect blend of moistness and flavor, making it an irresistible treat.
- Versatile: This cake is perfect for breakfast, dessert, or an afternoon snack. It pairs beautifully with fruits, creams, or a simple dusting of powdered sugar. Whether you’re having a casual brunch or a festive dinner, this cake can easily fit into any menu.
- Nutritious: Packed with the goodness of almonds, this cake is not only tasty but also offers a boost of protein and healthy fats. It’s a dessert that you can indulge in without feeling guilty.
The Recipe
Ingredients:
- 1 1/2 cups almond flour (measured correctly*)
- 4 eggs (separated, room temperature)
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest (grated from 1 large lemon)
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices for garnish (optional)
Directions:
Prep: Grease or butter a 9″ round cake pan or 9″ springform pan. Line the bottom with a circle of parchment paper. Preheat your oven to 350˚F. This step ensures that your cake doesn’t stick to the pan, making for an easy release post-baking.
Beat: In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed for 3 minutes until the mixture is thick, creamy, and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest, folding them in with a spatula until incorporated. This process ensures that the base of your cake is rich and flavorful.
Whip: In a second large mixing bowl, beat the 4 egg whites until stiff peaks form (about 2 minutes). Fold the egg whites into the almond batter one heaping spoonful at a time, being careful not to over-mix. This step is crucial as it incorporates air into the batter, giving the cake its light and airy texture.
Bake: Transfer the batter to the prepared baking pan and sprinkle with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until the top is firm. The sliced almonds on top not only add a delightful crunch but also enhance the visual appeal of the cake.
Rest: Let the cake rest in the pan for 15 minutes. Then, run a thin spatula around the sides, invert it onto your hand, and place it right side up on a rack. Cool to room temperature and garnish with powdered sugar and lemon slices if desired. This resting period allows the cake to set and makes it easier to handle.
Nutrition:
Calories: 218 kcal | Carbohydrates: 17 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 1 g | Cholesterol: 81 mg | Sodium: 31 mg | Fiber: 2 g | Sugar: 13 g
Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Kitchen Tools You’ll Need
- 9″ round cake pan or 9″ springform pan: Essential for baking the cake evenly.
- Electric hand mixer: Facilitates the beating process, resulting in a smooth batter.
- Large mixing bowls: Necessary for mixing different components of the batter.
- Spatula: Ideal for folding ingredients together without deflating the batter.
- Parchment paper: Prevents the cake from sticking to the pan.
- Thin spatula: Useful for loosening the cake from the sides of the pan.
The Benefits of Each Ingredient
- Almond Flour: Provides a rich, nutty flavor and a moist, tender crumb. It’s also a great gluten-free alternative, offering a healthy dose of protein and healthy fats.
- Eggs: Essential for binding the cake and giving it structure. The separation technique helps achieve a light and airy texture, making the cake fluffier.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb. It balances the flavors and enhances the overall taste.
- Lemon Zest: Adds a fresh, citrusy brightness that complements the almonds beautifully. It enhances the aroma and provides a subtle tang.
- Sliced Almonds: Offer a delightful crunch and elevate the cake’s presentation. They add texture and visual appeal to the final product.
What to Serve With This Almond Cake
This Almond Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, try serving it with a side of fresh berries or a drizzle of berry compote. A hot cup of coffee or tea also makes the perfect companion to this delightful cake. The subtle sweetness and nutty flavor of the cake make it a versatile dessert that complements a variety of beverages and accompaniments.
Storage & Leftover Tips
Store any leftover Almond Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Simply wrap the cake tightly in plastic wrap to keep it moist. If you prefer to freeze it, slice the cake and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice of delicious Almond Cake whenever you crave it! When you’re ready to eat, simply thaw the slices at room temperature or enjoy them slightly chilled for a refreshing treat.
The History of Almond Cake
Almond cake, a beloved dessert across many cultures, has a rich history that dates back centuries. Almonds have been a staple ingredient in Mediterranean and Middle Eastern cuisine, where they were often used in both savory and sweet dishes. The use of almonds in desserts became popular in Europe during the Middle Ages, as almonds were considered a luxurious ingredient. Over time, almond cake recipes evolved, incorporating local flavors and ingredients. Today, almond cake remains a cherished dessert, celebrated for its simplicity and deliciousness.
Tips for Baking Success
- Measure Carefully: When measuring almond flour, use the spoon-and-level method to ensure accuracy. This will prevent the cake from becoming too dense or dry.
- Room Temperature Ingredients: Ensure that the eggs are at room temperature before you start. This helps them whip up more efficiently, contributing to the cake’s light texture.
- Gentle Folding: When incorporating the whipped egg whites, fold gently to avoid deflating the batter. This step is crucial for achieving the desired airy texture.
- Don’t Overbake: Keep an eye on the cake as it bakes. Overbaking can lead to a dry cake, so remove it from the oven as soon as the top is firm and lightly golden.
Variations to Try
- Citrus Twist: Add a splash of orange or lime zest for a different citrus note that complements the almonds beautifully.
- Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the batter for a warm, spiced flavor.
- Chocolate Drizzle: For a decadent touch, drizzle melted dark chocolate over the cooled cake before serving.
Conclusion
Baking this Almond Cake is like giving yourself a warm hug. It’s a beautifully simple dessert that offers both comfort and elegance, making it suitable for any occasion. Whether you’re enjoying a quiet afternoon at home or hosting a lively gathering, this cake is sure to impress. I hope it brings as much joy to your family as it does to mine. If you loved this recipe, you might also enjoy our Chocolate Chip Banana Bread or our Classic Vanilla Cupcakes for more delightful baking adventures. Happy baking!
Almond Cake
Ingredients
Equipment
Method
- Grease/butter a 9″ round cake pan or 9″ springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- 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 the batter has an even consistency.
- Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the 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 the cake rest in the pan for 15 minutes. Then run a thin spatula around the sides and invert it onto your hand, and then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.