Best 3 Almond Flour Cake Recipes From Scratch Recipes

ALMOND FLOUR CAKE (4 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
• In a large mixing bowl, combine your almond flour, egg yolks, sugar, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until stiff peaks form.
• Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
• Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.

FLUFFY ALMOND FLOUR CAKE

Steps:

• Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
• In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over mix the batter - overworked batter can cause the middle of the cake to collapse as it cools.
• Use a spatula to transfer the batter into the prepared pan.
• Bake until fragrant and set and a toothpick inserted in center comes out clean, 22-25 minutes.
• Cool the cake, in the pan on a cooling rack, for 10 minutes. Then invert it onto the cooling rack and cool for 20 more minutes before slicing and serving.

NORWEGIAN ALMOND CAKE

Steps:

• In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
• In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.