Cake Starter: Simple Almond Cake

Wanting to finish up my almond flour, I dust off my Dorie Greenspan cookbook, Baking Chez Moi, which I got for Christmas and decided on a very simple cake for this Sunday’s edition of Cake Starter. The result is not as fantastic as I wanted it to be, but then DG did say it was plain and simple, and probably as suggested needs some oomph-factor, whether it’s serving with jam, honey, maple syrup or chocolate sauce. Have fun experimenting and do let me know what you love to eat this almond cake with.

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Plain and Simple Almond Cake

Ingredients:

  • 5 large eggs (separated at room temperature)
  • 200 grams sugar
  • 1 teaspoon pure vanilla extract
  • A pinch of fine sea salt
  • 200 grams almond flour
  • Icing sugar (optional for dusting)

Method:

  1. Preheat your oven to 170°C and butter a 9-inch round cake pan, line the bottom with parchment paper, butter the paper, dust the pain with flour and tap out excess. (Use almond flour if you want this cake to be completely gluten-free)
  2. Whisk the egg yolks and all but 2 tablespoons of the sugar together in a large bowl until the mixture thickens and lightens in colour.
  3. Whisk in the vanilla extract.
  4. Using a stand mixer or hand mixer, beat the egg whites and salt at medium speed until they turn opaque. Sprinkle in the remaining sugar and continue to whip until the whites are shiny and hold medium peaks.
  5. Using a flexible spatula, stir about on quarter of the whites into the yolks to lighten them. Scra[e the rest of the whites onto the yolks, spoon over one third to half of the almond flour and fold the mixtures together gently.
  6. Spoon over the rest of the almond flour and continue folding until you have a light, homogenous batter.
  7. Pour the batter into the pan and shimmy the pan gently to settle it and level the top.
  8. Bake the cake for 33 to 38 minutes, turing the pan around after 20 minutes, or until the top is golden brown and springy to the touch.
  9. Transfer the pan to a cooling rack and let the cake rest for 5 minutes, then run a table knife around the edges of the pan and invert the cake on the cooling rack. Carefully peel away the parchment paper and turn the cake over to cool to room temperature right side up.
  10. When the cake is cool, dust the top with icing sugar, if you’re using it.

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