Flourless Almond Cake
Flourless Almond Cake made with only 5 ingredients, a moist and light almond sponge cake that is ready in well under 40 minutes. It's a reduced sugar, gluten free, low carb sponge made with no oil, no butter and dairy free too, so it caters for a lot of lifestyles and ages. What a treat this is!
Servings: 8 slices
Calories: 183kcal
Ingredients
- 150 g ground almonds ( 1 ½ cup)
- 4 large eggs
- 1 tablespoon lemon zest
- 20 g almond flakes ( ¼ cup)
- 65 g caster sugar ( ⅓ cup)
Instructions
- Separate the egg whites from the egg yolks.
- In a large mixing bowl, mix the egg yolks with the sugar, add the lemon zest and ground almonds, and mix well to get a thick batter.
- In a separate mixing bowl, use a hand mixer to beat the egg whites until you get still peaks.
- Fold the egg whites into the almond batter, and use the hand mixer to beat everything well to get a smooth, thinner batter.
- Grease a 19 cm / 7.5 inch round cake tin and line the bottom of the cake tin with non-stick baking paper.
- Spread the batter evenly, and top with the almond flakes.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes until the sponge is golden and nicely risen.
Video
Notes
- Before folding in the beaten egg whites, the almond batter is thick and lumpy, but that's normal, the egg whites will make the batter a lot thinner and the right texture for baking.
- Using a hand mixer helps massively to achieve a smooth batter, thus a lighter sponge that stays moist for days, so I highly recommend using one.
- You can use powdered sugar to decorate the sponge for a sweeter touch or indeed increase the amount of sugar used, although I think the sponge is sweet enough as it is.
Nutrition
Calories: 183kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 32mg | Fiber: 2g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg