Flourless Almond / Grapefruit Cake – a delicious recipe with Granola, White Sugar, Eggs, ground Cinnamon, salt, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375. Butter and flour 10 inch spring form pan. Finely grind almonds, granola and 2 TBS sugar in food processor, set aside. Finely chop zest. Combine yolks, zest, 2 TBS sugar, cinammon and salt in a medium bowl. Beat with an electric mixer until thick and smooth, about 5 minutes. Fold in almond mixture, set aside. In a clean bowl with clean beaters, whip whites while gradually adding 4 TBS sugar, until stiff but not dry. Fold egg white mixture into almond mixture carefully. Do not over mix. You can now pour batter into prepared pan. (You can add 2 peeled and thinly sliced apples or asian pears layered on bottom of pan, sprinked with cinammon sugar, before filling pan).
2
Bake for 20 minutes or until toothpick comes out clean. Cool, on wire rack, sprinkle with powdered sugar and serve.
1139
kcal
Calories
28
g
Fat
209
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1- C Blanched Almonds, 1/2- C Granola, 8 TBS White Sugar, 6 Lg Eggs Seperated, and more.
Yes, Flourless Almond / Grapefruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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