This flourless almond cake is one of best cakes I have ever tasted and perfect for the Passover holiday. It has 8 ingredients doesn’t need any fancy equipment, is gluten free, extremely delicious, and comes together in less than 10 minutes plus baking time. If I had to compare it to anything I would say it tastes like a big moist almond macaron – and there’s nothing wrong with that!
I don’t usually change ingredients the first time I try a new recipe. However, I misread how much sugar to put in and used less than called for and it was perfect. I love when there are happy accidents! I also sprinkled one less tablespoon of sugar on top just because I was being frugal, and it tasted just right! The sugar and almonds on top add a nice crunch in contrast to the moist and dense cake. All-in-all my family gave this cake a 10 and I agree.
I adapted it from Christopher Kimball’s Milk Street. It’s a take on a Spanish Almond Cake (Tarta De Santiago) and originally contains citrus and cinnamon. On the show, they made two different almond cakes and the minute I saw them, I thought they would be perfect for Passover, and I was right. I can’t wait to try the other one – spoiler alert, it has chocolate in it!!!!!! Serve with lightly sweetened non-dairy whipped cream and some berries. Have a sweet holiday and as always – Enjoy!
ingredients
1 scant cup sugar (meaning 1 tablespoon less than a cup)
3 extra-large eggs plus 3 extra-large egg whites
½ teaspoon almond extract
½ teaspoon vanilla extract
½ teaspoon kosher salt
2 ½ cups blanched almond flour
2 tablespoons turbinado or demerara sugar
1/3 to 1/2 cup sliced almonds
optional: serve with lightly sweetened non-dairy or dairy whipped cream and berries
Since it’s tough to get some ingredients, I’ve started adding substitutions and options on my posts at this time: large eggs will work fine too, I only keep extra-large in my house because that’s all my mom used so I do too. If you don’t have kosher for Passover extracts you can skip it all together but then when making it any other time of year, add it. If you don’t have turbinado or demerara sugar you can swap in white sanding sugar or 1 tablespoon regular table sugar. You can also use an 8” pan if you don’t have a 9” it will just be higher which is fine, just sprinkle with 1/3 cup almonds instead of 1/2 cup.
directions
Preheat oven to 350 degrees and set the rack to the center of the oven. Line the bottom of a 9 inch round cake pan with parchment paper and spray sides and bottom with cooking spray. You may also brush with oil if you would like.
In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously (about 1 minute) until well combined and frothy. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan then sprinkle with the turbinado sugar and then the sliced almonds.
Bake 40 to 50 minutes or until the top is lightly browned and the crust feels firm in the center when pressed. Let the cake cool in the pan on a wire rack for 10 minutes.
Run a knife around the edges of the cake, then invert onto a place. Remove the pan and parchment then re-invert onto a serving plate. Let the cake cool completely before serving.
assembling the ingredients now…
Excellent! Have a sweet Passover! We are zooming this year, it will be different, but still fun. going to set my table today. That always makes me happy!
My best friend has celiac, I would love to make this for her!
It’s amazingly simple and so delicious!
Just made this delicious cake, it took me only 20 minutes! Can’t wait to eat tomorrow as dessert for first seder
I made it this AM. I’m not a big baker but this was easy and it came out perfectly.
Ate this cake last night for 1st seder dessert-it was phenomenal!!!! It was moist, melt in the mouth delicious!!!
Thanks for letting me know! I’m so glad you like it. We are a bit addicted to it. More simple desserts will be coming soon!
I made it yesterday. It is delicious!! (tried to add the pic but can’t)
Thanks! I’m so glad you like it. The photo you emailed me looked great!
Just made this to give to my neighbor for making us some masks and added 1 diced up Granny Smith apple. I made a side cupcake (great suggestion, Sherri!), and it tasted yummy! I checked the cake when I took my cupcake out at 13 minutes in, and it seemed to be pretty far along in baking. I checked it again at 27 minutes. It was firm in the center, so I took it out of the oven so as not to overdo it. I also used Bob’s Red Mill 1:1 flour.
Wow, I’ll have to try adding an apple to it, sounds delish! Whenever I make a new cake that I plan to serve to company or bring someone, I always make a little side cupcake to try it. I’m glad you like that little trick! Nothing worse than trying a new recipe and then it doesn’t taste good or not what you expected. The baking time varies depending on the size pan you use. In your case it probably required less baking time because you used gluten free flour instead of almond flour. Great to know gluten free flour will work too and that you liked it!
My neighbor liked it so much that she has asked for the recipe. Sending the link to your website 🙂
That’s great! Glad she liked it. Always happy to have a new friend follow along.
In thinking (and perhaps overthinking) about it, I’m wondering how a layer of thinly sliced apple might be versus a diced apple. I haven’t tried it without the apple yet, as this was my only time making it, so I don’t have a true comparison to offer even to myself -)
What would be nice is if you cut the apples in wedges and place them on top in a circles. I would probably sauté them for a few minutes first. Then they will sink into the cake halfway for a very pretty presentation. You should try it with the almond flour at some point.
You say that you changed the recipe a little bit. Is the recipe on this site the new revised version or is it the original one?