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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Almond flour makes this cake special: Jodie Chavious, pastry chef at Taylor's Kitchen and Market, serves this cake alongside figs and housemade honey gelato. source: sacabee newspaper Ingredients:
3/4 cup unsalted butter |
1/2 cup sugar |
4 egg yolks |
2 cups almond flour, divided use |
4 egg whites |
1/4 cup sugar |
Directions:
1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1/2 cup of sugar until light and fluffy.
3. Beat in the egg yolks, then stir in 1 cup of the almond flour.
4. Set aside.
5. In a separate, very clean mixing bowl of an electric mixer, use the whisk attachment and whip the egg whites until soft peaks form.
6. Slowly add 1/4 cup of sugar and continue whisking until stiff peaks form.
7. Fold in 1/3 of the egg whites and the remaining 1 cup of almond flour into the egg yolk mixture, alternating whites with the almond flour.
8. Pour the batter in a 9-inch pan (with 2-inch-tall sides) lined with a circle of parchment paper.
9. Bake for 30 minutes or until a toothpick comes out clean.
10. Cool on a wire rack and run a clean butter knife around the edges to loosen before inverting
11. Note: infuse warm cake with some orange or lemon syrup
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