Flourless Almond Cake
This flourless almond cake is made with ground almonds and quick and easy to toss together. It's French-inspired and flavorful and gluten-free through and through. Crisp and crunchy on the outside, dense and chewy on the inside. Perfect for Passover.
Equipment
- 8-inch (15-cm) square cake pan (or 9-inch round)
Ingredients
- 2 cups plus 6 tablespoons ground almonds (almond flour), sifted
- 1 large pinch salt
- 2/3 cup confectioners’ sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 stick (4 oz) unsalted butter, melted and cooled, plus more for the pan
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Line an 8-inch square cake pan (or 9-inch round 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 45 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.
Nutrition
Serving: 1portion | Calories: 397kcal | Carbohydrates: 30g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 25mg | Fiber: 4g | Sugar: 24g