Almond Cake

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This almond cake is soft, moist, and full of almond flavor with a hint of orange. Made with almond flour and Greek yogurt, it's a simple dessert topped with crunchy sliced almonds.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Halal

Skill Level: Intermediate

Servings:

Author: Rena Awada

Ingredients

2 cups superfine blanched almond flour
1 tablespoon cornstarch
1½ teaspoons baking powder
¼ teaspoon fine salt
¼ teaspoon ground cardamom
4 large eggs separated, at room temperature
½ cup granulated sugar divided
⅓ cup full-fat Greek yogurt at room temperature
2 tablespoons neutral vegetable oil or melted refined coconut oil
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup sliced almonds for topping

Instructions

Preheat the oven to 350°F. Line the bottom of an 8-inch round metal cake pan with parchment paper and lightly grease the sides.
Whisk together the 2 cups superfine blanched almond flour, 1 tablespoon cornstarch, 1½ teaspoons baking powder, ¼ teaspoon fine salt, and ¼ teaspoon ground cardamom. Break up any lumps.
In a large bowl, beat the 4 egg yolks (from the 4 large eggs- save the whites) with ¼ cup of the sugar (half of the ½ cup granulated sugar) for 2 minutes, until lighter and slightly thickened. Add the ⅓ cup full-fat Greek yogurt, 2 tablespoons neutral vegetable oil or melted refined coconut oil, 1 tablespoon finely grated orange zest, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Mix until smooth.
Fold the almond flour mixture into the yolk mixture until combined. The batter will be fairly thick.
In a separate, completely clean bowl, beat the 4 egg whites until foamy. Gradually add the remaining ¼ cup sugar while beating. Continue until medium peaks form - the peaks should hold their shape but curl slightly at the tips. Avoid whipping until dry or stiff.
Stir one-third of the whipped egg whites into the almond batter to loosen it. Gently fold in the remaining whites in two additions, using a spatula. Stop as soon as no large white streaks remain.
Transfer the batter to the prepared pan, smooth gently, and sprinkle with ¼ cup sliced almonds. Bake for approximately 40-45 minutes, checking at 30 minutes. The top should be golden, the center should spring back lightly, and a toothpick should come out without wet batter. If you have an instant-read thermometer, aim for approximately 200-205°F in the center.
Let the cake cool in its pan for 15 minutes, then carefully remove it and transfer it to a wire rack. Allow it to cool completely before slicing.

Notes

Use superfine blanched almond flour for the best texture.
Make sure the mixing bowl is clean and dry before whipping the egg whites.
Fold the egg whites gently to keep the cake light and airy.
If the top browns too quickly, loosely cover it with foil toward the end of baking.
Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
For 8 servings, cut the cake into 8 equal slices. Serving size: 1 slice (⅛ of the cake).

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