Almond Cake

This almond cake is moist, soft, and full of rich almond flavor. It’s simple to make but tastes special enough for gatherings or quiet treats at home. The texture stays tender, making it a reliable cake you’ll come back to often.

Course Cakes, Dessert, Desserts

Cuisine American, International

Keyword almond, almond cake, almond cake recipe, almond extract, almond flavor, almond flour, batter, cake, cake batter, cake pan, cake recipes, cheesecake batter, moist, room temperature

Prep Time 20

Cook Time 35

Chill Time 1

Servings Slices

Calories 118kcal

Author Zuzana Paar

Equipment

Ingredients

5 Pieces Egg Whites
1/4 teaspoon Cream of Tartar
5 Pieces Egg Yolks
1/4 Cup Sweetener
1/2 Tablespoon Almond Extract
1 1/4 Cup Almond Flour
2 Tablespoons Almond Slices

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180°Celsius) and line an 18cm (8-inch) springform pan with parchment on the bottom and sides, making sure the base releases easily.
Whip egg whites with cream of tartar until medium-stiff peaks form, stopping once they hold their shape to avoid overmixing.
Beat egg yolks with sweetener for 2–3 minutes until pale and creamy, then mix in the almond extract.
Mix almond flour into the yolk batter until thick, then gently fold in the meringue in stages, starting with a small portion to loosen the batter and finishing carefully to keep it airy.
Spread the batter evenly in the pan, tap lightly to release bubbles, top with sliced almonds, and bake for 35 minutes until golden. Cool completely before removing from the pan.

Notes

Always use room temperature ingredients when making almond cake. This helps the almond flour blend smoothly with the wet ingredients, creating a light and moist batter.
Line your cake pan with parchment paper before adding the batter. It ensures the cake releases easily and keeps the bottom from sticking or burning.
Gently whisk the dry ingredients before combining with the wet mixture. This helps distribute the baking powder and almond flour evenly, giving a consistent texture to the cake.
Avoid overmixing the batter once the dry ingredients are added. Overmixing can make the cake dense and reduce the delicate almond flavor and moistness.

Nutrition