Almond Cake
For those of you who are die-hard almond cake fans, you may remember this recipe buzzing around the Insta world for weeks around this time last year. You all made it and loved it and then, like most, probably can’t remember where to find the recipe so you can experience it all over again. Look no further!
It was my dear friend Karolina Jez who first posted about her now-famous almond cake (yes, we once traipsed the streets of NYFW but we always shared recipes!). When I skimmed through the recipe, I was certain it was a winner. I had tried a bunch of others and none compared, and since our first bite, we have made this cake weekly, however, Lia, has made a few modifications and trust me, she added a little jazz (thanks Lia, for your almond obsession!).
Lia’s Almond Cake
INGREDIENTS
2½ cups almond flour
5 organic eggs, room temperature
1 cup organic granulated sugar * or vanilla sugar**
2 teaspoons of almond extract
1 teaspoon of organic baking powder
optional
1 Tbsp lemon zest grated from 1 large lemon
Confectioner’s sugar for garnish, optional
* I usually use coconut sugar when I bake, but when I tried it, … it was a big fail !!! I also tried brown sugar … didn’t work either! It has to be white sugar for this recipe, but if you want to make it healthier, simply cut the quantity by half and use only ½ cup.
**Lia likes to use vanilla sugar and I have to say it’s way better!
INSTRUCTIONS
Preheat the oven to 350˚F.
Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper.
In a large mixing bowl, combine the eggs and sugar. Beat with an electric hand mixer on high speed for 3 minutes or until thick, creamy and solid looking.
Add almond flour, almond extract, baking powder and 1 tbsp lemon zest. Use a spatula to fold and stir together until the texture is smooth.
Transfer batter to the prepared baking pan and bake at 350˚F for 30 minutes or until the top is firm.
Let the cake rest in the pan for 15 minutes then run a thin spatula around the sides and invert it onto your hand. Place it right-side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
This almond cake is a big winner in our family – everyone loves it, kids and adults alike. It’s gluten-free, dairy-free and packed with protein. Thanks Karolina for this super easy recipe!