French · Dessert
French Almond Cake
A lightened take on the classic French almond cake, swapping butter for Greek yogurt and folding in whey protein isolate alongside ground almonds, so the familiar damp, nutty crumb now carries a genuine protein payload without turning dense or chalky.
$2
15 minsPrep
26 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
354Calories
28.9gProtein
18.1gFat
21.5gCarbs
15.3gSugar
3.4gFiber
327mgSodium
79mgChol
2.5gSat Fat
376mgPotassium
189mgCalcium
1.5mgIron
0.5mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Almond Milk Latte
local
Champagne
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and grease and line a 10cm/4 inch round cake tin.
2
Whisk the egg whites in a clean bowl until soft peaks form, then set aside.
3
In a separate bowl, beat the whole egg with the sugar until pale and slightly thickened, about 2 minutes.
4
Whisk in the greek yogurt, vanilla extract and lemon zest until smooth.
5
Sift the almond flour, whey protein isolate and baking powder over the wet mixture and fold through gently until just combined.
6
Fold the whisked egg whites into the batter in two additions, keeping as much air in the mixture as possible.
7
Pour the batter into the prepared tin, smooth the top, and scatter the flaked almonds over the surface.
8
Bake for 24-27 minutes until golden and a skewer inserted in the centre comes out clean.
9
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.8 oz50g almond flour
- 1.1 oz30g whey protein isolate
- 2 3/42 3/4 egg whites, whisked to soft peaks (90g)
- 7/87/8 eggs, beaten (40g)
- 0.9 oz25g sugar white
- 1.4 oz40g greek yogurt
- 0.1 oz3g baking powder
- 0.1 oz4g vanilla extract
- 0.4 oz10g flaked, scattered on top almond
- 0.2 oz5g zested lemon
