Gluten-Free Almond Cake Recipe

Name: Gluten-Free Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces pure almond paste; 2 large eggs; 6 tablespoons unsalted butter, melted and cooled slightly; 3 1/2 tablespoons cornstarch, sifted; 1 1/4 teaspoons baking powder; 2 large egg whites; 1 1/2 tablespoons granulated sugar; 1/3 cup sliced almonds; Confectioners sugar, for dusting; Sweetened whipped cream, for serving

Servings: persons

9 ounces pure almond paste
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
3 1/2 tablespoons cornstarch, sifted
1 1/4 teaspoons baking powder
2 large egg whites
1 1/2 tablespoons granulated sugar
1/3 cup sliced almonds
Confectioners sugar, for dusting
Sweetened whipped cream, for serving

1
Preheat the oven to 350.
2
Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
3
In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with 1 of the eggs until smooth.
4
Add the remaining egg and beat until thick and pale, about 5 minutes.
5
Add the melted butter, cornstarch and baking powder and beat until incorporated.
6
Scrape the almond mixture into a large bowl.
7
In another large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until opaque and foamy.
8
Gradually beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 minutes longer.
9
Using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain.
10
Scrape the batter into the prepared pan and sprinkle the sliced almonds on top.
11
Bake the cake for about 35 minutes, until lightly browned and firm.
12
Let cool completely.
13
Unmold the cake and peel off the parchment paper.
14
Transfer the cake to a serving platter, right side up.
15
Dust with confectioners sugar, cut into wedges and serve with whipped cream.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 ounces pure almond paste, 2 large eggs, 6 tablespoons unsalted butter, melted and cooled slightly, 3 1/2 tablespoons cornstarch, sifted, and more.

Yes, Gluten-Free Almond 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.

Gluten-Free Almond Cake

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