Almond Flour Cake
Ingredients
The cake
-
4
large
eggs (whites and yolks separated)
-
½
cup
sugar plus 2 tablespoons, divided
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
pure almond extract
-
½
teaspoon
cream of tartar
-
1 ½
cups
almond flour
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
2
tablespoons
lemon zest (about 2 medium lemons)
The toppings
-
to taste
sliced berries
-
to taste
toasted slivered almonds
-
to taste
whipped cream
Instructions
- Preheat the oven to 350°F and prepare an 8-inch round pan with butter, parchment, and sugar.
- In a mixing bowl, beat egg whites, 1/4 cup sugar, vanilla, almond extract, and cream of tartar until soft peaks form.
- In another bowl, mix almond flour, baking powder, salt, and egg yolks.
- Fold the egg white mixture into the almond flour mixture gradually, then fold in lemon zest.
- Pour the batter into the prepared pan and bake for 28 to 32 minutes until golden.
- Cool the cake slightly in the pan before transferring it to a wire rack to cool completely.
- Serve garnished with berries, almonds, and whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
223
Total fat
16g
Total carbohydrates
15g
Total protein
8g
Sodium
77mg
Cholesterol
55mg
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