Bizcocho de Almendra Esponjoso con Solo 5 Ingredientes

Ingredientes

• 200 grams (7 ounces) almond kernel
• 5 medium eggs
• 25 grams (about 1/4 cup) all-purpose flour
• 1 teaspoon baking powder
• 150 grams (2/3 cup) granulated sugar

Preparación

1. 1

   In a food processor, pulse the almonds until they form a fine, homogeneous powder. Be careful not to overprocess them into almond butter. Set aside.

2. 2

   Preheat the oven to 180ºC (350ºF). Grease a 24 x 8 cm (9½-inch diameter × 3¼-inch high) bundt pan with butter, then lightly dust it with flour. Tilt and rotate the pan to evenly coat the bottom and sides, removing any excess flour before adding the batter.

3. 3

   Using a hand mixer, beat the eggs and sugar on medium speed until the mixture is pale, light, and creamy. Add the ground almonds and continue beating for 2 to 3 minutes until fully incorporated. Gradually add the flour mixed with the baking powder, beating just until the batter is smooth and well combined. Avoid overmixing to keep the cake light and fluffy.

4. 4

   Pour the cake batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that baking times may vary slightly from oven to oven.

5. 5

   When the cake is baked, remove it from the oven and let it cool in the pan for 15 to 20 minutes. Transfer it to a serving plate and allow it to cool completely before slicing and serving.