1. Preheat oven to 340F (170C). line a bottom of 8-inch (20cm) round pan with parchment paper and grease the bottom and sides.
2. In a large bowl beat egg yolks with sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract and lemon zest. Beat until incorporated.
3. Add almond flour and fold until incorporated.
4. In a separate bowl beat egg whites with pinch of salt. Beat until foamy, then gradually add 2 tablespoons of sugar and beat until stiff peaks form.
5. Gradually fold the egg whites into egg yolk mixture, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.
6. Pour the batter to the prepared pan, sprinkle sliced almonds on top.
7. Bake for 30 minutes or until golden brown on top. Let cool in the pan for 10 minutes, release from the pan and let cool completely.
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I think I shall add good almond essence to enhance the flavour of the nuts. What do you think?Reply
Hi Jennifer, Yes, this possible. But the flavor good as is.Reply
Could I use coconut Flour or tapioca flower instead?Reply
its not an almond cake then is it?Reply
Hi Aida, I've never tried it. I don't think it would work.Reply
What can I use to substitute white sugar? Thanks.Reply
You can use brown sugarReply
You can use Xylitol. It's a natural immune boosting berch sugar. Good of diabetes, and you can even brush your teeth with it.Reply
A great recipe! I used butter to grease the parchment paper and pan. Used coconut oil instead of canola. Very easy!Reply
That is the best cake I've ever had. Wow! And I love that there is no butter or flour. Thank youReply
Glad you liked the cake :)Reply
What a great way to start the new year. All the best to you in2020Reply
One of the best recipes so far but will replace the canola oil with coconut oil or grape seed the healthier alternative and also use a good sweetener to substitute for sugar. Will try it and leave my comments . Thank you for sharing.Reply
Are you using a fan oven?Reply
Hey mind blowing texture😀yummy 😋 can I replace coconut oil with flavour less vegetable oil ??Reply
This cake is superb! Very satisfying, flavorful, not too sweet, and the delicate lightness from the egg whites makes this recipe a keeper. Yum!Reply
Glad you like it :)Reply
This is one of my favourite recipes EVER. Have baked this cake at least 4-5 times in the past year, and everyone around me loves it. One problem though - since the past few times, the cake has been coming out a bit wet and soggy. I spend a lot of time in beating each egg mixture, but sometimes the cake is too wet,doesn't rise a lot and smells eggy. Can you tell me what I'm doing wrong?Reply
I've read in a very similar almond cake recipe to be careful not to overmix. Try to fold in the egg whites until just incorporated. I know it's kind of challenging, especially because that initial batter is really thick.Reply
This is so delicious. Instead sugar used honey 75 gr sugar. Egg whites bit with sugar, come out amazing, and use avocado oil.Reply
Just tried this recipe and the cake is moist, not too sweet and delicious. I was looking for an almond cake recipe to replicate what I had at a local pastry shop recently and your recipe was perfect. Thanks. I'm going to check out your other recipes. BTW, am very puzzled by the 3.5 rating. I'd give it 5/5 if I could find out where to rate it.Reply
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