Description
A delightful gluten-free Italian almond cake, perfect for any occasion.
Ingredients
Scale
- 2 cups (200g) almond flour, finely ground
- 3/4 cup (150g) granulated sugar
- 1/21/2 teaspoon baking powder
- 1/41/2 teaspoon salt
- 4 large eggs, separated
- 1/2 cup (120ml) extra virgin olive oil
- 11/2 teaspoon pure almond extract
- Zest of 1 lemon
- Sliced almonds for topping
Instructions
- Prep Your Ingredients: Start by preheating your oven to 375 degrees F (190 degrees C). Grab your almond flour, sugar, eggs, and baking powder, ensuring your baking powder is fresh for that lovely rise.
- Whisk Egg Whites: In a clean bowl, whip the egg whites until they form stiff peaks, achieving glossy peaks. Ensure there is no yolk in the mixture for proper whipping.
- Mix Flour & Sugar: In another bowl, blend the almond flour and sugar until well combined. The mixture should feel light and slightly grainy. Be cautious not to over-mix, as this can lead to a gummy texture.
- Combine Mixtures Gently: Fold the whipped egg whites into the almond flour mixture with a spatula until just combined. You should see streaks of egg whites remaining, which will help keep your batter light. Avoid vigorous stirring.
- Pour into Pan: Pour the batter into a greased springform pan lined with parchment paper, ensuring it slides out easily post-bake. The batter should be thick yet pourable.
- Bake & Check for Doneness: Slide the cake into the preheated oven and bake for about 30 minutes, until the edges are golden brown, and it springs back lightly when touched. The center may look a bit soft but will set as it cools. Avoid opening the oven door too early.
- Cool & Dust with Sugar: Let the cake cool in the pan for a few minutes before transferring it to a cooling rack. Dust generously with powdered sugar just before serving for a picture-perfect finish.
Notes
- Storage Tips: Store the cake at room temperature for up to 2 days in an airtight container, or refrigerate for up to a week. For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 2-3 months.
- Expert Tips: Use high-quality almond flour to ensure the best texture for the cake. Make sure eggs are at room temperature before separating to help with whipping. If the cake browns too quickly, cover the top loosely with aluminum foil halfway through baking. Dust the cake with powdered sugar right before serving to prevent dissolving due to moisture.
- Reheating Instructions: The cake is best served at room temperature. However, if you prefer it warm, gently warm individual slices in the microwave for about 10-15 seconds.
- Serving Suggestions: Serve the cake with a dollop of whipped cream and pair it with fresh berries or a fruit compote for added flavor. It is best enjoyed with a cup of tea or coffee.
- Recipe Variations: For a richer cake, substitute the olive oil with butter. For a different citrus note, you may substitute lemon zest with orange zest. To introduce a common flavor, use vanilla extract instead of almond extract.
- Ingredient Notes: Choose high-quality almond flour for the best results. You can substitute the olive oil with butter for a richer flavor. If desired, sprinkle with toasted coconut for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 20g
- Sodium: 131mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 82mg