A quick update before the weekend to share this lovely, truly delicious, super moist and nutty, flourless almond cake recipe with you. This is the ideal dessert, especially if you are hosting a weekend brunch. It has the perfect balance between coconut and almond, so if you are a coconut lover, this post is for you!
Flourless almond cake is one of those classic recipes you want to always have on hand. Not only is it delicious but as an added bonus, it’s also gluten free. This cake is perfect on its own, dusted with powdered sugar, or if you really want to dress it up, whipped cream.
As promised, here are a couple of photos of our new precious addition to the family, Georgette and her cute big brother, Lucas!
2 cups almond flour
1 cup coconut, desiccated
1 cup granulated white sugar
1 pinch of salt
5 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 sticks (8oz butter) Melted and cooled
2 egg whites
Sliced or slivered almonds
Preheat the oven to 350˚F. Butter and flour (using almond flour) 8-inch springform pan, set aside. In a bowl, mix together the almond flour, coconut flour, sugar and salt. Mix until well combine, set aside. In another bowl, whisk together the eggs, almond extract and vanilla extract until well combined. Add the cooled, melted butter and whisk until well incorporated. Add the almond mixture into the eggs and mix well. Beat the egg whites in a mixer using the whisk attachment, until soft peaks form. Whisk 1/4 of the egg whites into the almond/coconut mixture. Gently fold the remaining whites with a spatula. Pour the batter into the prepared pan and and add enough sliced almonds to cover the surface of the cake. Bake until toothpick inserted into the center comes out clean, about 40 minutes. Let it cool completely before serving.