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Almond Cake with Lemon Zest and Sliced Almond Topping Recipe

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3.9 from 3 reviews

This Almond Cake recipe is a moist and flavorful gluten-free dessert featuring almond flour, lemon zest, and a delicate balance of sweetness with granulated sugar. Lightly topped with sliced almonds for a pleasant crunch, this cake is perfect for those seeking a refined, nutty dessert that pairs wonderfully with whipped cream or fresh strawberries.

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 4 large eggs (separated)
  • ½ cup extra virgin olive oil
  • 1 teaspoon vanilla bean paste
  • Zest of 1 lemon

Topping

  • Sliced almonds for topping

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan or springform pan, and line the bottom with parchment paper to ensure easy removal after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the almond flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  3. Prepare egg yolk mixture: In a separate bowl, beat the egg yolks with the granulated sugar and lemon zest using an electric mixer at medium speed until the mixture is thick, creamy, and pale yellow. Then add the extra virgin olive oil and vanilla bean paste and mix well to combine.
  4. Combine wet and dry: Gradually add the wet mixture (egg yolks and oil) to the dry almond flour mixture, stirring gently until just combined without overmixing.
  5. Whip egg whites: Using a clean, dry bowl, beat the egg whites until stiff peaks form to provide lightness and structure to the cake.
  6. Fold egg whites into batter: Gently fold the beaten egg whites into the cake batter with a rubber spatula, mixing carefully until no white streaks remain to maintain volume.
  7. Pour and top: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Evenly sprinkle the sliced almonds over the top for a crunchy texture once baked.
  8. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Cool the cake: Allow the cake to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely.
  10. Serve: Optionally dust the cooled cake with powdered sugar before slicing. This almond cake pairs beautifully with whipped cream or fresh strawberries for an enhanced dessert experience.

Notes

  • Ensure egg whites are beaten to stiff peaks to provide a fluffy texture to the cake.
  • Use almond flour (not almond meal) for a finer crumb and better consistency.
  • For easy removal, always line the bottom of the pan with parchment paper.
  • This cake is naturally gluten-free due to the use of almond flour.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Optional: Dust with powdered sugar or serve with fresh fruit or whipped cream for additional flavor.

Find it online: https://recipeplenty.com/almond-cake-with-lemon-zest-and-sliced-almond-topping-recipe/