How to make it

  • Preheat oven to 350 degrees.
  • 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.
  • Beat in the egg yolks, then stir in 1 cup of the almond flour.
  • Set aside.
  • In a separate, very clean mixing bowl of an electric mixer, use the whisk attachment and whip the egg whites until soft peaks form.
  • Slowly add 1/4 cup of sugar and continue whisking until stiff peaks form.
  • 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.
  • Pour the batter in a 9-inch pan (with 2-inch-tall sides) lined with a circle of parchment paper.
  • Bake for 30 minutes or until a toothpick comes out clean.
  • Cool on a wire rack and run a clean butter knife around the edges to loosen before inverting
  • Note: infuse warm cake with some orange or lemon syrup

Reviews & Comments 5

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  • howdy 5 years ago
    Thanks; delicious! I used erythritol and stevia for the sugar (1/4 c ery and 1/2 T powdered stevia for the 1/2 c sugar, and 1/8 c ery and 3 drops liquid stevia for the egg whites). Added vanilla, lemon, orange, zest, cardamom and ginger. Low carb yumminess!
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    " It was excellent "
    spinach1948 ate it and said...
    This has got to be good.
    A great recipe 5 forks from me.
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    " It was excellent "
    mrsc543 ate it and said...
    Great tasting cake! Five from me.
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    " It was excellent "
    peetabear ate it and said...
    great post and gluten free !!! five forks
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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks bunches
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