Author Notes: I got this recipe from one of the ladies I work with. She told me the recipe off the top of her head and told me it's just too easy. Turns out it is!
The crumb is amazingly moist. It's not overly sweet, but just enough to be addicting. You could eat it as a snack too, as I am doing now.
I could see some orange zest going really well in this cake. I plan on making it again and again, given that it just takes one bowl and just minutes to bring together.
And bonus! This recipe works at high altitude. —stephanieRD
Makes: 1 cake
Prep time: 1 hrs
Cook time: 50 min
cups almond flour
cup sugar + 2 Tb
teaspoon vanilla extract
teaspoon almond extract
tablespoon turbinado sugar, for sprinkling on top
raw sliced almonds, for decorating
- Preheat the oven to 350 degrees. Line a 9" spring form pan with parchment paper.
- Whisk the eggs, egg whites, sugar, almond extract, vanilla extract, and salt together for 45 to 50 seconds.
- Fold in the almond flour until mixed well. Then pour the batter into the spring form pan. Sprinkle on extra sugar and almonds if decorating.
- Bake for 50 minutes. Allow to cool once removed from the oven and enjoy!