Almond Flourless Cake

Alternative flours are sweeping the nation and are especially favored by people who are gluten-free, or following a low-carb diet. Made with 100 percent sweet almonds, it’s the perfect alternative to traditional white flours. This Fresh Pickings episode, produced by Heritage Radio Network, will look at one small nut’s journey through the mill, and how almond flour can transform everything you thought about baking! Then try this tasty recipe for Almond Flourless Cake, generously shared with us by Eli Sussman.  Listen in here.

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Servings 8 - 10 servings
Prep Time 20 minutes
Cook Time 35 minutes
Submitted By Eli Sussman
Rating
  • 1
  • 2
  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 10 servings
Prep Time 20 minutes
Cook Time 35 minutes
Submitted By Eli Sussman
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°F (175 °C). Place a round of parchment grease bundt pan with cooking spray.
  2. Beat egg yolks, lemon zest, 50g sugar in a large bowl until smooth. Add almond extract, vanilla, extract and cinnamon and mix well.
  3. Whisk almond flour, baking powder together. Add the flour mixture to the egg yolk mixture and beat until smooth.
  4. Whip egg whites to soft peaks: With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, When bubbles start to form, add a pinch of salt and the teaspoon of vinegar. As the egg whites begin to increase in volume, sprinkle in the remaining 70g sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
  5. Fold the beaten egg whites into the almond mixture a large scoopful at a time. It create a light batter.
  6. Bake at 350°F (175 °C) for 35 minutes.
  7. Cool and sprinkle with a little powdered sugar before serving.
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