Ingredients
Dry Ingredients
- 1 1/4 cups almond flour
- 1/3 cup cornstarch
- 1/2 cup sugar (or 3/4 cup + 2 tablespoons icing sugar)
- Pinch of salt
- 3/4 teaspoon baking powder
Wet Ingredients
- 6 egg whites (or 3 whole eggs, but the cake is lighter and airier with egg whites only)
- 1/4 cup melted butter
- 1/2 teaspoon almond extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it is at the right temperature for even baking.
- Prepare Cake Pan: Line a 7-inch springform cake pan with parchment paper, then thoroughly butter the inside surfaces to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, cornstarch, sugar, salt, and baking powder until fully combined, breaking up any lumps of almond flour.
- Add Wet Ingredients: Add the egg whites, melted and cooled butter, and almond extract to the dry ingredients. Mix thoroughly until the batter is smooth and no almond flour remains visible.
- Pour Batter and Bake: Pour the batter into the prepared cake pan and bake in the preheated oven for 40 minutes, until the cake is set and lightly golden.
- Cool the Cake: Allow the cake to cool in the pan for a few minutes, then remove it from the pan and transfer to a wire rack. Serve at room temperature and enjoy.
Notes
- Using only egg whites creates a lighter, airier cake texture, but whole eggs can be used for a denser cake.
- Ensure that the melted butter is cooled before mixing to prevent cooking the egg whites prematurely.
- You can substitute sugar with icing sugar if you prefer a finer texture in the crumb.
- This cake pairs wonderfully with fresh berries or a dusting of powdered sugar for extra sweetness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
