1 c plus 3 tbl ground almonds (almond flour), sifted
1 pinch salt
1/3 c confectioners’ sugar
1/4 c granulated sugar
1 large egg, beaten
4 tbl unsalted butter, melted and cooled, plus more for the pan
1/2 tsp vanilla extract
Preheat the oven to 325. Line a 6-inch cake pan
with parchment paper cut to fit and generously
butter the bottom and sides of the pan.
In a large bowl, combine the ground almonds, salt,
confectioners’ sugar, and granulated sugar. Add
the beaten egg, melted butter, and vanilla extract
to the dry ingredients. Mix until smooth. The
batter should be quite thick.
Scrape the batter into the prepared cake pan and
smooth the top. Bake for 35 to 40 minutes, until
the cake is golden brown and a cake tester
inserted into the center comes out clean.
Carefully turn the cake out of the pan onto a
wire rack and let it cool completely. Wrap in
plastic wrap until serving. The almond cake
will keep in an airtight container, or well
wrapped in plastic wrap, for several days…
though it’s highly unlikely that anyone will
resist for that long.
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