Almond Nut Cake
This almond nut cake is a delightful treat for nut lovers, featuring a rich almond flavor and moist texture, perfect for any occasion.
Ingredients
Main Ingredients
- 3.5 cups blanched superfine almond flour Provides a unique taste and gluten-free texture.
- 3 large eggs Ensure they are at room temperature.
- 1 cup granulated sugar Sweetness for the cake.
- 0.5 cups unsalted butter, melted Adds moisture to the cake.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 0.25 teaspoon salt Balances the flavors.
Optional Ingredients
- 0.5 teaspoon almond extract For enhanced nutty flavor.
- 1 tablespoon zest of lemon or orange Adds freshness.
- 0.5 cups shredded coconut For added texture.
- Allulose or sugar substitute For a healthier version.
Instructions
Preparation
- Separate the egg whites and yolks, ensuring the yolks are room temperature.
- In a medium bowl, whisk the egg yolks with granulated sugar until light and creamy.
- Melt the unsalted butter and let it cool. Fold it into the egg yolk mix with vanilla extract.
- In another bowl, mix the almond flour, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients slowly, mixing until smooth.
- In a clean bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter to maintain lightness.
Baking
- Preheat your oven to 350°F (180°C) for regular ovens or 320°F (160°C) for fan-forced ovens.
- Transfer the batter to a greased cake pan.
- Bake larger pans for 45 minutes or smaller ones for about 30 minutes.
- Check doneness by inserting a toothpick; it should come out clean.
Frosting Options
- Prepare classic almond buttercream or cream cheese frosting to top the cake.
- For vegan options, substitute with plant-based alternatives.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 2 months.