Description
Recipe for a soft and rich almond cake without flour (for a 6 - 7 inches (17,5 cm) round pan - 6-8 slices)
Ingredients
- 75 g ( 1/2 stick + 1 1/2 tbsp or 1/4 cup) Butter - softened
- 120 g (1/2 cup) Sugar - granulated
- 1 tsp bitter almond extract
- 3 eggs - at room temperature
- 150 g (1 1/3 cup) almond meal
Instructions
- Preheat the oven to 350°F / 180°C and line a 6 - 7 inches (17.5 cm) round springform cake pan or grease it with butter for easy removal.
- Place the softened butter with the granulated sugar in a bowl and mix with an electric mixer for 2 to 3 minutes until you have a smooth butter.
- Add the eggs and bitter almond extract and beat again for about 2 minutes.
- Gently fold in the almond meal with a spatula until smooth.
- Pour the mixture into the prepared cake pan and bake for about 30 minutes.
- 10 minutes before the end of the baking time, sprinkle some flaked almonds on the top of the cake.
- Let the cake cool completely in the pan before removing from the pan and serving with a sprinkling of icing sugar on top.
Equipment
Buy Now → Notes
Storage: In a storage box or covered with cling film at room temperature for about 4-5 days or up to 3 months in the freezer.
Option: Add orange blossom water to flavor your cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: cake, coffee cake,
- Cuisine: French