Almond Cake
It’s become a running joke that when I take a bite out of something and say, “Mmm, not too sweet,” it usually means I like it. In my opinion, if I can eat a dessert for breakfast or have it in one sitting without feeling sick, then it’s a winner. This almond cake is exactly that — perfectly light, airy, and unassuming. You can dress it up or keep it simple, and you’ll still enjoy it no matter what.
Ingredients
1 1/2 cups almond flour
1/2 cup granulated sugar, plus more for the whipped cream
1/3 cup cold heavy cream
4 eggs, separated
2 teaspoons cinnamon
2 teaspoons vanilla extract, plus more for the whipped cream
1 teaspoon softened butter or neutral oil
Pinch of kosher salt
Lemon or orange zest to your heart’s desire
Instructions
Preheat your oven to 350 F and grease an 8-inch cake pan with softened butter or neutral oil using a small piece of paper towel. Line the bottom of the pan with a round parchment paper.
Combine the egg yolks and granulated sugar in a large mixing bowl and beat them together at high speed using an electric hand mixer until it reaches the ribbon stage. Add the vanilla extract and whisk until just combined. It should be pale yellow and thicker at this point.
Wash and dry the whisk attachment, then beat the egg whites in a separate mixing bowl at high speed until stiff and airy.
Add the almond flour, cinnamon, salt, and lemon zest to the whipped yolks and whisk together until just combined.
Working in batches, fold the whipped egg whites into the mixture using a spatula. Start by scraping the bottom of the bowl, then scooping the mixture and bringing it on top of the egg whites as soon as you get to the top centre of the bowl. Rotate the bowl and continue the scrape and scoop process as you incorporate the egg whites in. Make sure to work slowly to avoid overmixing.
Transfer the batter to the greased and lined cake pan, then bake it in the oven for 35 minutes or until firm and lightly brown on top. Let the cake cool for 20 minutes.
While the cake is in the oven, wash and dry your bowl and whisk attachments, then whip the heavy cream with a splash of vanilla and a tablespoon of sugar until medium peaks. The consistency should be slightly sturdy, not heavy and curdled. Work at medium-high speed to avoid overmixing.
Once the cake has cooled, transfer it onto a large dinner plate, then top it with the whipped cream and create swooshes using a spoon. Garnish with some more lemon zest, or top it with dollops of jam or any sliced fresh fruit like strawberries and peaches and serve.
Store leftovers in the fridge for up to 3 days, or eat everything at once!
I mentioned I’d write a list of recommendations in the Philippines. I know it’s taking a while, but I promise it’s coming! In the meantime, you can check out the places I posted on my Instagram or TikTok. Have a lovely weekend!