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Flourless Almond Cake Recipe

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4.3 from 8 reviews

Flourless Almond Cake is a moist and light almond sponge cake made with only five simple ingredients. Naturally gluten-free, dairy-free, and lower in sugar than traditional cakes, this almond cake is high in protein and perfect for various lifestyles. It requires no oil or butter and can be prepared in under 40 minutes, making it an easy and healthy treat with a delightful lemon zest kick and crunchy almond flakes on top.

Ingredients

Almond Cake Sponge

  • 200g ground almonds (almond meal)
  • 4 large eggs, separated
  • 150g caster sugar
  • 1 teaspoon lemon zest (from approximately 1 lemon)
  • 30g almond flakes (for decorating)

Instructions

  1. Separate the Eggs: Carefully separate the egg whites from the yolks into two different large mixing bowls.
  2. Mix the Yolks and Sugar: In the bowl with the egg yolks, add the caster sugar and whisk together until the mixture is smooth and slightly pale.
  3. Add Lemon Zest and Ground Almonds: Stir in the lemon zest and ground almonds into the egg yolk and sugar mixture. Mix well to form a thick batter.
  4. Beat Egg Whites: Using a hand mixer, beat the egg whites in the separate bowl until stiff peaks form, which will help lighten the cake batter.
  5. Fold in Egg Whites: Gently fold the beaten egg whites into the almond batter. Then use the hand mixer briefly on low speed to combine everything until smooth and uniform without deflating the egg whites.
  6. Prepare Cake Tin: Grease a 19 cm (7.5 inch) round cake tin and line the bottom with non-stick baking paper to prevent sticking.
  7. Bake the Cake: Pour the batter into the prepared tin and spread evenly. Sprinkle the almond flakes on top for decoration and crunch. Bake in a preheated oven at 180°C (350°F) for 30 minutes, or until the cake is golden and has risen well.
  8. Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Serve the cake warm or at room temperature.

Notes

  • Using large eggs is important for achieving the correct texture and rise in the cake.
  • Ground almonds used here are slightly coarser than almond flour; using almond flour may yield a finer crumb.
  • Lemon zest adds brightness; do not omit for best flavor.
  • The cake is naturally gluten-free and dairy-free but contains eggs.
  • Ensure egg whites are beaten to stiff peaks for a light and airy sponge.
  • Almond flakes on top add a pleasant crunch and visual appeal.

Find it online: https://bitezly.com/flourless-almond-cake-recipe/