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, almond flour is the perfect alternative to traditional white flours. This Fresh Pickings episode will look at one small nut’s journey through the mill, and how almond flour can transform everything you thought about baking!
Almond Flourless Cake
- 4 Eggs, separated into 4 egg yolks and 4 egg whites, room temperature
- 2 Tbsp Lemon Zest, packed
- 120g White Sugar (divided 50 g and 70g)
- 150g finely ground Almond Flour
- 1 tsp Baking Powder
- 2g Cinnamon
- 3g Almond Extract
- 5g Vanilla Extract
- 3g White Vinegar
- Pinch of Salt
- Powdered Sugar for sprinkling
Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment grease Bundt pan with cooking spray.
Beat egg yolks, lemon zest and 50g sugar in a large bowl until smooth. Add almond extract, vanilla, extract and cinnamon and mix well.
In a separate bowl, whisk almond flour and baking powder together. Add the flour mixture to the egg yolk mixture and beat until smooth.
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.
Fold the beaten egg whites into the almond mixture a large scoopful at a time. It will create a light batter. Pour into prepared pan and bake for 35 minutes, or until a wooden toothpick comes out clean.
Cool and sprinkle with a little powdered sugar before serving/
Recipe by Eli Sussman
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