Italian · Dessert
Almond Flour Cake
A small Italian almond flour cake, built on whisked yolks, lemon zest and a folded meringue for lift since there's no wheat flour to lean on. Tender, moist and delicately sweet, it's a simple torta mandorla sized for two.
$1
15 minsPrep
26 minsCook
41 minsTotal
MediumLevel
Nutrition per serving
465Calories
13.5gProtein
33.5gFat
33.2gCarbs
24.5gSugar
4.9gFiber
460mgSodium
133mgChol
7.7gSat Fat
377mgPotassium
145mgCalcium
2mgIron
0.3mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Almond Milk Latte
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 170°C and butter a 10cm / 4 inch round cake tin, lining the base with a small disc of parchment.
2
Separate the eggs; whisk the yolks with half the sugar (22g) until pale and thickened, then fold in the melted butter, lemon zest and vanilla extract.
3
Sift the almond flour, baking powder and salt over the yolk mixture and fold through gently until just combined.
4
In a clean bowl, whisk the egg whites to soft peaks, then add the remaining 23g sugar and whisk to a glossy, firm meringue.
5
Fold the meringue into the almond batter in two additions, cutting and turning gently to keep as much air in as possible.
6
Pour the batter into the prepared tin, smooth the top, and bake for 24-28 minutes until golden and a skewer comes out clean.
7
Cool the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Almond Flour, finely ground
- 45g45g Sugar White
- 60g60g Egg, separated
- 20g20g Butter, melted and cooled
- 6g6g Lemon, zested
- 3g3g Baking Powder
- 1g1g Salt
- 3g3g Vanilla Extract
