Description
A simple and delicious almond cake made with almond flour, eggs, and butter, perfect for a light dessert or snack. This moist and tender cake is naturally gluten-free and has a subtle nutty flavor enhanced by vanilla extract.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
Wet Ingredients
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, granulated sugar, and baking powder until well combined to ensure even distribution of the leavening agent.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs until they become frothy, then add the melted unsalted butter and vanilla extract. Mix gently to combine.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake light and tender.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the eggs are at room temperature for better mixing and rise.
- Do not overmix the batter to maintain a tender crumb.
- This cake is naturally gluten-free due to the almond flour.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a festive touch, dust with powdered sugar or top with fresh berries before serving.
