Almond Flour Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g almond flour (ground blanched almonds)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp almond extract (optional)</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">30g sliced almonds, for topping</li><li class="ingredients-single-item">15g powdered sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and grease the sides lightly with some butter. This preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the almond flour, baking powder, and salt. This step helps distribute the leavening agent evenly throughout the dry ingredients, ensuring an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy. The mixture should nearly triple in volume and form a ribbon when the beaters are lifted. This extended beating creates air pockets essential for the cake's structure, since almond flour doesn't contain gluten to trap air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the vanilla extract and almond extract (if using) to the egg mixture and beat briefly to combine. The almond extract intensifies the nutty flavor, but the cake will still be delicious without it if you prefer a milder taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold the almond flour mixture into the egg mixture using a rubber spatula, making a figure-eight motion through the batter. Work carefully to maintain as much air as possible in the batter, as this will help your cake rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the melted and cooled butter in a slow stream while continuing to fold the batter. The butter should be cool enough not to cook the eggs but still liquid enough to incorporate smoothly. Fold until just combined with no visible streaks remaining.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan and smooth the top with the spatula. Sprinkle the sliced almonds evenly over the surface, pressing them gently into the batter so they don't fall off after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs. The cake may crack slightly on top - this is perfectly normal and adds to its rustic charm.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 10 minutes. The cake will pull away slightly from the sides of the pan as it cools, which is a good sign! Then release the springform ring and transfer the cake to a cooling rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, dust the top with powdered sugar using a fine mesh sieve. This cake is delicious served slightly warm or at room temperature, and pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. It will keep well in an airtight container at room temperature for up to 3 days, or can be frozen for up to 2 months.</li></ol>