Almond Cake (Gluten-free)

Ingredients

• 4eggs, at room temperature, separated
• 100 g (½ cup)sugar
• 5 ml (1 tsp)vanilla extract
• 144 g (1½ cups)super-fine almond flour
• 5 ml (1 tsp)baking powder
• 1.25 ml (¼ tsp)salt
• 2.5 ml (½ tsp), optionalapple cider vinegar

Instructions

1. 1

   Prepare the pan

   Heat the oven to 177°C (350°F). Butter the base and sides of an 20 cm (8-inch) cake tin and sprinkle with sugar, or line the base and sides with baking parchment.

2. 2

   Mix the yolks

   In a large bowl, whisk the egg yolks with half the sugar, 50 g (¼ cup), and the vanilla until smooth.

3. 3

   Combine dry ingredients

   In a separate bowl, mix the almond flour, baking powder and salt, breaking up any lumps in the flour.

4. 4

   Whisk the whites

   Using a stand mixer on high speed, whisk the egg whites. Add the vinegar, if using, and gradually add the remaining sugar; continue until soft peaks form.

5. 5

   Make the yolk mixture

   Add the dry ingredients to the yolk mixture and combine. The mixture will become thick and dough-like.

6. 6

   Fold in the whites

   Fold the egg whites into the thick mixture about 240 ml (1 cup) at a time, incorporating each addition before adding the next. It may take patience at first; folding becomes easier as more egg white is added, and a whisk can help.

7. 7

   Bake and cool

   Pour the batter into the prepared tin and bake on the centre rack for 30–35 minutes, until a skewer inserted in the centre comes out clean. Leave the cake to cool for about 10 minutes, run a thin silicone spatula around the edge and release it from the tin. Cool completely on a wire rack if decorating; otherwise, serve warm.

What is almond cake?

Almond cake is a tender cake made with ground almonds instead of, or alongside, wheat flour. Versions of almond-based cakes are found in many European and Mediterranean baking traditions, so there is no single origin for the style.

This version relies on separated eggs rather than wheat flour for its structure. Beaten whites lighten the dense almond-and-yolk mixture, while vanilla adds a gentle flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 377 calories, 14g protein, 33g carbs, 23g fat.

The almond flour supplies most of the cake’s fat and a substantial share of its protein, while the eggs add protein and fat. Sugar provides most of the carbohydrates; serve a slice with fresh fruit or yoghurt for a more balanced plate.

Why use super-fine almond flour?

Fine almond flour gives the cake a more even crumb than coarsely ground almonds. Break up any lumps before combining it with the other dry ingredients so they do not remain in the batter.

Almond flour makes the mixture thick when it meets the yolks. That is expected; the whipped whites loosen it as you fold them in.

Whipping the egg whites

Use a clean bowl and whisk so the whites can build volume. Add the sugar gradually while whisking, then stop when the whites hold soft peaks rather than becoming stiff and dry.

The optional vinegar goes in with the whites. It is part of the supplied method, but the cake can also be made without it.

Folding without losing volume

Start by folding in one cup of egg white at a time, bringing the mixture up from the bottom of the bowl and over itself. The first addition may be hard to incorporate because the yolk mixture is thick.

Continue gently until each addition is blended before adding the next. Avoid vigorous stirring, which can deflate the whites and make the finished cake less airy.

How to tell when it is baked

Bake the cake on the centre rack at 177°C for 30–35 minutes. Begin checking near the lower end of that range, as ovens and tins can vary.

A skewer inserted into the middle should come out clean. Let the cake rest in the tin for about 10 minutes before loosening the edge and releasing it.

Serving and finishing

The cake can be enjoyed warm, as the method suggests, with a cup of tea. Its almond flavour also works with fresh fruit or a simple icing once it has cooled completely.

For a neat finish, cool it fully on a wire rack before decorating. If you prefer a softer, warm slice, serve it after the brief cooling period.

Recipe notes & tips

• Bring the eggs to room temperature before separating them so they are ready for mixing.
• Separate the eggs carefully, keeping yolk out of the whites for better whipping.
• Break up lumps in the almond flour before adding it to the yolks.
• Add the sugar to the whites slowly while the mixer is running.
• Fold in the whites in stages rather than adding them all at once.
• Use the skewer test as well as the stated baking time to check the centre.

Variations

• Add citrus: Fold finely grated lemon or orange zest into the yolk mixture.
• Top with fruit: Add fresh fruit after the cake has cooled completely.
• Finish with icing: Decorate the fully cooled cake with your preferred icing.
• Skip the vinegar: Leave out the optional apple cider vinegar and follow the same method.
• Use parchment: Line the tin instead of buttering and sugaring it.

Common mistakes to avoid

• Lumpy almond flour: Break up the lumps before mixing it with the yolk mixture.
• Yolk in the whites: Separate the eggs carefully so the whites can whip properly.
• Adding whites too quickly: Fold them in one cup at a time to make the thick mixture easier to combine.
• Stirring vigorously: Fold gently to preserve some of the air in the whipped whites.
• Releasing too soon: Leave the cake in the tin for about 10 minutes before running a spatula around the edge.
• Decorating while warm: Cool the cake completely on a rack before adding fruit or icing.

How to store

Once cool, store the cake covered in an airtight container in the fridge and eat within 3 days. Bring a slice to room temperature or warm it briefly before serving.

Frequently asked questions