Almond Cake (Gluten Free)

Delicious with a nice pot of tea or dress it up with a dollop of crème fraiche and serve it as a tasty after dinner dessert.

Serves 6 people


 

  • 175 unblanched almonds (few extra for topping)
  • 3 eggs
  • 75 grams demerara sugar
  • 2 tablespoon(s) Greek yogurt
  • 0.5 teaspoon(s) cinnamon
  • 1 pinch(es) salt

 

 

1. Line the base of a loose-sided cake tin (21-22cm diameter) Set the oven to 180°C, gas 4.

2. Grind the almonds to a medium fine meal in a food processor or electric grinder.

3. Separate the egg whites from the yolks.

4. Beat the yolks with a wooden spoon and stir in the almonds, yoghurt, cinnamon and half of the sugar

5. In a Separate bowl, whisk the egg whites until they stand in peaks.

6. Add the remaining sugar and whisk a little longer.

7. Using a large metal spoon, gently fold a third of the egg whites into the mixture.

8. The idea is to retain as many of the bubbles as possible. Keeping the air in this cake is the key to its success so don’t rush this bit.

9. Repeat until all the egg whites are combined with the almond mixture

10. Carefully pour the mixture into the prepared tin and sprinkle almond flakes over the batter

11. Bake for about 35-40 minutes.

12. Check after 25 minutes, and cover the top of the cake with a piece of foil if it is getting too brown.

13. Allow the cake to cool in the tin for 30 minutes, and then turn out.

14. Good eaten warm or cold, with Greek yoghurt or cream.

Method

 

1. Line the base of a loose-sided cake tin (21-22cm diameter) Set the oven to 180°C, gas 4.

2. Grind the almonds to a medium fine meal in a food processor or electric grinder.

3. Separate the egg whites from the yolks.

4. Beat the yolks with a wooden spoon and stir in the almonds, yoghurt, cinnamon and half of the sugar

5. In a Separate bowl, whisk the egg whites until they stand in peaks.

6. Add the remaining sugar and whisk a little longer.

7. Using a large metal spoon, gently fold a third of the egg whites into the mixture.

8. The idea is to retain as many of the bubbles as possible. Keeping the air in this cake is the key to its success so don’t rush this bit.

9. Repeat until all the egg whites are combined with the almond mixture

10. Carefully pour the mixture into the prepared tin and sprinkle almond flakes over the batter

11. Bake for about 35-40 minutes.

12. Check after 25 minutes, and cover the top of the cake with a piece of foil if it is getting too brown.

13. Allow the cake to cool in the tin for 30 minutes, and then turn out.

14. Good eaten warm or cold, with Greek yoghurt or cream.

Ingredients

 

  • 175 unblanched almonds (few extra for topping)
  • 3 eggs
  • 75 grams demerara sugar
  • 2 tablespoon(s) Greek yogurt
  • 0.5 teaspoon(s) cinnamon
  • 1 pinch(es) salt

 


You could replace the cinnamon with some fresh lemon zest for a lighter flavour.

Share this:

You may also be interested in: