Ingredients
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3
-
3
-
2/3
-
1
-
-
2
-
1
-
-
-
-
-
-
-
-
Directions
This simple almond cake is made with just five ingredients (not counting the berries), but dont let its simplicity fool you its delicious (and it also happens to be gluten-free)! The perfect dessert.,When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. Its usually a given that my cousin Nina will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out.,The original recipe comes from baking goddess Dorie Greenspans cookbook, Baking Chez Moi. If youre a baker, this book belongs in your kitchen! The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!
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Steps
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1
Done
|
Grease a 9-Inch Spring Form Pan With Nonstick Spray, Line With Parchmentpaper, and Flour (use Almond Meal or a Gluten-Free All Purpose Flour Blend to Keep the Cake Gluten-Free) |
|
2
Done
|
in a Large Bowl, Whisk Together the Egg Yolks and All but 2 Tbsp of the Sugar. whisk Until the Yolks Become Thick and Pale in Color, About 1minute. Whisk in the Vanilla Extract and the Salt and Set Aside. |
|
3
Done
|
in the Bowl of a Standard Electric Mixer Fitted With the Whisk Attachment (or a Bowl With Ahand Mixer), Beat the 6 Egg Whites on Medium Speed Until They Become Opaque, About 1 Minute. |
|
4
Done
|
Sprinkle in the Remaining 2 Tablespoons of Sugar,and Continue to Beat the Egg Whites Until They Hold Medium Peaks. |
|
5
Done
|
With a Flexible Rubber Spatula,stir in About 1/4 of the Eggwhites to the Egg Yolk Mixture(no Need to Be Gentle Here).scrape the Remaining Eggwhites Over the Yolks, Andabout Half of the Almond Flour. |
|
6
Done
|
Gently Fold Them Into the Yolks,but Only Partially. |
|
7
Done
|
While Themixture Still Has a Few Streaks Ofwhite Left, Add the Remainingalmond Flour and Fold in, Foldinguntil You Have a Homogeneousbatter. be Gentle! |
|
8
Done
|
Pour Thebatter Into the Prepared Panand Shimmy Until the Batter Islevel. |
|
9
Done
|
Bake the Cake For About 35minutes, Until the Top Isgolden Brown and Springy Tothe Touch. Let the Hot Cake Coolon a Wire Rack For 5 Minutes,then Run a Butter Knife Along Theedges of the Cake Pan. |
