It was my Mama's birthday yesterday so I made a fancy cake. Almond
flour is not cheap, but...it's make of almonds, so it's delicious. I
found it in the gluten-free section of the supermarket. This cake is not
'airy' or 'light', but it is really good. I made it yesterday and it is very much
gone by now.
- 1/2 cup sugar
- 3/4 cup unsalted butter
- 4 egg yolks
- 2 cups almond flour, divided use
- 4 egg whites
- 1/4 cup sugar
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Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1/2 cup of sugar until light and fluffy. (image 1)
Beat in the egg yolks, then stir in 1 cup of the almond flour.
Set aside.
(I also added a teaspoon of lemon zest and a teaspoon of lemon juice. Even though I've never made this cake before, I figured it might be a good idea to offset the sweetness with some zest, and while I have nothing to compare to, I didn't regret it)(image 2)
In a separate, very clean mixing bowl of an electric mixer, use the whisk attachment and whip the egg whites until soft peaks form.
Slowly add 1/4 cup of sugar and continue whisking until stiff peaks form.
(If you are having issues getting the whites to peak, add a teaspoon of cream of tartar. Also, you do not really need to wait to add the sugar, you can do it while beating the egg whites--I've made meringues way too many times) (image 3)
Fold in 1/3 of the egg whites and the remaining 1 cup of almond flour into the egg yolk mixture, alternating whites with the almond flour. (image 4)
Pour the batter in a 9-inch pan (with 2-inch-tall sides) lined with a circle of parchment paper.
(I just used a bundt pan, and buttered it instead of using parchment. It came out pretty easily)
Bake for 30 minutes or until a toothpick comes out clean.
Cool on a wire rack and run a clean butter knife around the edges to loosen before inverting
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