cake - Gluten Free Flourless Almond Cake

By tinathorn

Ingredients

• 1 1/4 cups blanched slivered almonds
• 1/2 cup sugar , divided
• 4 large eggs , separated
• 5 teaspoons packed orange or lemon zest, finely minced (or 2 teaspoons almond extract)
• 1/4 teaspoon ground cinnamon
• 1/16 teaspoon fine sea salt
• 1 teaspoon cream of tartar
• Powdered sugar for sprinkling (optional)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

Oil a 9-inch round cake pan (preferably a spring form pan), line the bottom with parchment paper, and set it aside. Preheat the oven to 350°F.
In the bowl of your mixer (or in a large bowl), add the egg yolks, orange or lemon zest (if using), and 1/4 cup of sugar and beat/whisk until creamy and light.
In a separate bowl, whisk the almond flour, cinnamon, and salt together. Add this flour mixture to the egg yolk mixture and beat until thoroughly combined.
In the bowl of your electric mixer, beat the egg whites and cream of tartar on high speed until they are almost at soft peaks. Gradually sprinkle in the remaining 1/4 cup of sugar and continue to beat the eggs whites until they reach soft peaks.
Add the beaten egg whites to the center of the batter above. Using a rubber spatula, fold the egg whites into the batter. (When folding them in, begin from the center and come up the sides of the bowl, turning the bowl as you fold them in.)
Without flattening the whipped egg whites, pour the batter into a the prepared pan. Bake the cake for 30 - 35 minutes or until it springs back when gently touched in the middle.
Transfer the cake in the pan to a wire rack to cool. Using a knife, loosen the edges of the cake from the sides of the pan. The cake will fall upon cooling. If using a springform pan remove the ring. Remove the parchment paper and transfer the cake to a serving platter. Slice and dust with powdered sugar, top with your favorite fruit, whipped cream, or ice cream.
Tips

Add 1/2 teaspoon of baking powder to create a lighter texture.