Flourless Almond Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg (1 1/2 ounces or 40 grams, large

• Baking & Spices

  • 1/3 cup Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 3/16 cup Almonds, ground

• Dairy

  • 4 tbsp Butter, unsalted

Found on leitesculinaria.com

Ingredients

• 1 cup plus 3 tablespoons (3 1/2 ounces or 100 grams) ground almonds (almond flour), sifted
• 1 pinch salt
• 1/3 cup (2 ounces or 50 grams) confectioners’ sugar*
• 1/4 cup (2 ounces or 50 grams) granulated sugar
• 1 large egg (1 1/2 ounces or 40 grams), beaten
• 4 tablespoons (2 ounces or 60 grams) unsalted butter, melted and cooled, plus more for the pan
• 1/2 teaspoon vanilla extract*

Directions

• 1. Preheat the oven to 325°F (160°C). Line the base of a 6-inch cake pan with parchment paper cut to fit and generously butter the bottom and sides of the pan.2. In a large bowl, combine the ground almonds, salt, confectioners’ sugar, and granulated sugar. Add the beaten egg, melted butter, and vanilla extract to the dry ingredients. Mix until smooth. The batter should be quite thick. Scrape the batter into the prepared cake pan and smooth the top.3. Bake for 35 to 40 minutes, until the cake is golden brown and a cake tester inserted into the center comes out clean. Carefully turn the cake out of the pan onto a wire rack and let it cool completely. Wrap in plastic wrap until serving. The almond cake will keep in an airtight container, or well wrapped in plastic wrap, for several days, though it’s unlikely that anyone will resist for that long.