Description
A soft and rich French almond cake made without flour, with a moist texture and delicate almond flavor. This easy gluten-free cake is perfect for dessert, afternoon tea, or any occasion. (One 6–7 inch / 17.5 cm cake, about 6–8 slices.)
Ingredients
- 75 g (1/2 stick + 1 1/2 tbsp or 1/4 cup) unsalted butter - softened
- 120 g (1/2 cup) granulated sugar
- 1 tsp bitter almond extract
- 3 large eggs: room temperature
- 150 g (1 1/3 cups) almond meal - finely ground
- Sliced almonds - or topping, optional
- Powdered sugar - for dusting, optional
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 6–7 inch (17.5 cm) springform pan.
- Cream the softened butter and sugar with an electric mixer for 2–3 minutes until smooth and creamy.
- Add the eggs and almond extract, then beat for about 2 minutes until well combined.
- Fold in the almond meal with a spatula until the batter is smooth.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for about 30 minutes. During the last 10 minutes of baking, sprinkle sliced almonds over the top.
- Cool completely in the pan before removing and dusting with powdered sugar before serving.
Equipment
Buy Now → Notes
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Tips
- Use room temperature eggs: They blend more easily into the batter.
- Don't overmix: Fold in the almond meal just until combined.
- Watch the baking time: Overbaking can dry out the cake.
- Let it cool completely: The texture improves as the cake cools.
- Add sliced almonds: For extra crunch and a classic finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: cake, coffee cake,
- Method: baking
- Cuisine: French