This is the kind of feedback our friends over at Skinnytaste received for this recipe:
I absolutely love this cake! I made it and used almond extract instead of vanilla because I love almonds. It was perfect….I want to eat he whole thing myself!
I can only say “my thoughts exactly”, and too bad I didn’t get to eat it all by myself!
- 3 large eggs, separated, at room temperature
- 3 large egg whites, at room temperature
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups (200 grams) almond flour or almond meal
- 1 cup mixed berries
- powdered sugar, for dusting (optional)
Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and gluten-free all-purpose flour.
In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
In the bowl of a standard electric mixer, beat the 6 egg whites on medium speed until they become opaque, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar, continue to beat the egg whites until they hold medium peaks.
With a rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture. Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially. While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, until you have a homogeneous batter. Be gentle! Pour the batter into the prepared pan and shimmy until the batter is level.
Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into slices and serve with fresh berries.
Quick Tip: Egg whites should be fluffy to keep the cake light, whip them up with a hand mixer for best consistency!
Thanks to Skinnytaste for a quick and delicious dessert treat!