French · Dessert
French Almond Cake Bars
A lightened take on a classic French almond cake, baked as a single tender bar with a delicate crumb from almond flour and whipped egg whites, finished with toasted almonds and fresh raspberries instead of a heavy glaze or buttercream.
$1
12 minsPrep
21 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
239Calories
8.5gProtein
13.3gFat
23.4gCarbs
12gSugar
2.9gFiber
148mgSodium
1mgChol
1.4gSat Fat
220mgPotassium
74mgCalcium
1.2mgIron
0.1mcgVitamin B12
3.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Normandy Hard Cider
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with parchment, leaving an overhang on two sides.
2
Whisk the egg whites and sugar together in a bowl until pale and slightly foamy, about 1 minute by hand.
3
Fold in the strained Greek yogurt, vegetable oil, vanilla extract and lemon zest until smooth.
4
Sift the almond flour, cake flour and baking powder over the wet mixture and fold gently just until no dry streaks remain.
5
Pour the batter into the prepared tin, smooth the top, and scatter the flaked almonds evenly over the surface.
6
Bake for 20-22 minutes until golden and a skewer inserted in the centre comes out clean.
7
Cool in the tin on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely.
8
Slice into one square, top with the fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g blanched, fine almond flour
- 0.6 oz18g sifted cake flour
- 1 3/81 3/8 egg whites, lightly whisked (45g)
- 0.7 oz20g sugar white
- 0.9 oz25g full-fat, strained greek yogurt
- 0.2 oz6g vegetable oil
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 0.1 oz2g zested lemon
- 0.3 oz8g flaked, for topping almond
- 0.7 oz20g halved raspberry
