French · Dessert
French Almond Cake
A lightened take on the classic French almond cake, built on whisked egg whites and Greek yogurt instead of butter, keeping the nutty, tender crumb while cutting the calorie load, finished with fresh raspberries for a touch of brightness and fibre.
$1
15 minsPrep
24 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
296Calories
12.2gProtein
16.2gFat
27.5gCarbs
13.8gSugar
3.9gFiber
236mgSodium
57mgChol
2gSat Fat
292mgPotassium
96mgCalcium
1.6mgIron
0.2mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and grease and line the base of a 10cm/4 inch cake tin.
2
Sift the cake flour and baking powder into the almond flour and stir to combine evenly.
3
In a separate bowl, whisk the egg whites to soft peaks, then gradually whisk in the sugar until glossy.
4
In another bowl, whisk the whole egg, Greek yogurt, vegetable oil, vanilla extract and lemon zest until smooth.
5
Fold the egg-yogurt mixture into the almond-flour mixture until just combined, then fold in the whisked egg whites in two additions, keeping as much air as possible.
6
Pour the batter into the prepared tin, smooth the top, and scatter the flaked almonds over the surface.
7
Bake for 22-25 minutes until golden and a skewer inserted in the centre comes out clean.
8
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Slice into 2 pieces and top each with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g finely ground almond flour
- 0.7 oz20g sifted cake flour
- 0.8 oz22g sugar white
- 1 7/81 7/8 egg whites, whisked to soft peaks (60g)
- 5/85/8 eggs, beaten (30g)
- 1.1 oz30g greek yogurt
- 0.2 oz6g vegetable oil
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0.1 oz4g zested lemon
- 0.3 oz8g flaked, for topping almond
- 1.4 oz40g halved raspberry
