Description
This Simple Almond Cake is a delightful, moist, and naturally gluten-free dessert made with almond flour and fresh lemon zest. Lightly sweetened and topped with sliced almonds, it’s perfect for an elegant tea time treat or a light dessert. The cake is airy due to whipped egg whites folded gently into the batter, resulting in a tender texture with a subtle nutty flavor.
Ingredients
Scale
Wet Ingredients
- 4 eggs
Dry Ingredients
- 1/2 cup granulated sugar (divided into 1/4 cup + 1/4 cup)
- 1 1/2 cups almond flour
- Lemon zest (from one medium lemon)
- 1/4 cup raw sliced almonds
- Confectioners’ sugar (for dusting, optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350℉ (180℃). Grease an 8-inch (20 cm) round baking pan and line the bottom with parchment paper to prevent sticking. Set aside.
- Whisk egg yolks and sugar: In a large bowl, add the 4 egg yolks and 1/4 cup (50 grams) granulated sugar. Whisk vigorously until the mixture becomes pale in color and thick in texture, indicating the sugar is well dissolved and aerated.
- Add dry ingredients: Stir in the lemon zest and almond flour into the egg yolk mixture. Mix thoroughly until combined and smooth. Set aside this almond batter.
- Whip egg whites: In a separate medium bowl, add the 4 egg whites and beat on low-medium speed using a hand mixer fitted with a clean whisk attachment until frothy. Gradually add the remaining 1/4 cup (50 grams) granulated sugar in small amounts while continuing to beat. Increase the speed to high and whip until stiff, glossy peaks form, showing the egg whites hold shape firmly.
- Fold egg whites into yolk mixture: Transfer one-third of the whipped egg white mixture into the almond batter. Gently fold with a spatula until just combined, preserving as much air as possible. Add the remaining egg whites in two additions, folding carefully to avoid deflating the mixture and keeping the batter airy.
- Remove air bubbles and add almonds: Pour the batter into the prepared pan. Lightly run a skewer or toothpick through the batter to release any unwanted air bubbles. Evenly sprinkle the raw sliced almonds over the top to create a crunchy almond crust.
- Bake the cake: Place the cake in the preheated oven and bake for about 30 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then run a small knife around the edges to detach the cake from the pan. Transfer the cake onto a cooling rack to cool completely, preventing moisture buildup and sogginess.
- Finish and serve: Once completely cooled, dust the top of the cake with confectioners’ sugar if desired, adding a sweet finishing touch and attractive presentation. Slice and serve.
Notes
- Make sure the egg whites are beaten to stiff, glossy peaks for best volume and texture.
- Gently fold to preserve airiness and prevent a dense cake.
- Almond flour naturally makes this cake gluten-free.
- The lemon zest adds a fresh citrus flavor; adjust according to taste.
- Use raw sliced almonds for the best crunch and natural flavor on top.
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: almond cake, gluten-free dessert, almond flour cake, lemon almond cake, simple cake recipe, nutty cake
