I have been so excited to finally, FINALLY bake with almond flour, and that moment actually arrived when I had the perfect occasion. My housewarming party. 🙂
I am loving my new environs, and couldn’t wait to celebrate and entertain a few friends. I was going all out in a smallish way, without a lot of quantity but lots of variety. And it being nearly summer-time and all, I had a hankering for something akin to shortcake. With berries. And as it happened, also – CHERRIES. From “my” beloved western slope of Colorado. Not PAONIA cherries, but pretty close – from Palisade. Let’s begin with a look at these juicy wonders. First of the season, but still pretty darn good. Along with organic strawberries from California.
This cake was sooo surprisingly amazing, and every single guest at the party was raving about it! It’s a classically styled sponge cake – no butter, except for greasing the pan, then dusted with sugar – which creates an irresistible, subtle, outer crunch. So light, and the almond flavor so pleasing. You really must try it.
I will be quick to state that this is not an original recipe. I can just claim a few minor tweaks. I’m sharing this recipe because I was so, so pleased with the results. Probably largely because this recipe does not require a premixed gluten free flour blend, which I think is grand. I think you’ll think so too, once you take a look below, and visualize it’s delicousness…
And so, without further ado –
Incredible Almond Flour Bundt Cake
With a BIG THANK YOU to King Arthur Flour, I have altered their fantastic recipe just slightly. Baking at 4900 feet altitude. Makes one 2 quart sized bundt cake.
- 8 large eggs, separated
- 1 cup + 1 tablespoon sugar, divided
- 1 teaspoon almond extract
- 2 1/2 cups finely ground almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Garnish any which way you please, I chose the following, in variable proportions:
- Berries and cherries, as you like! for topping
- Whipped cream, or extravagently so – lemon curd …
Preheat the oven to 350°F. Lightly grease a bundt pan with butter or coconut oil. Sprinkle 1 tablespoon of the sugar listed in the ingredients into the bottom of the pan.
In a large mixing bowl, beat together the egg yolks, 1/2 cup of the sugar, and almond extract until smooth. Using an electric or stand mixer, whip the egg whites until they form soft peaks – not stiff! Slowly beat in the remaining 1/2 cup sugar. Set aside.
Whisk together the dry ingredients — flours, baking powder and salt, breaking up any lumps in almond flour — then add to egg yolks. Stir together to form a thick dough. Hand whisk in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition creates a smooth, fluffy batter. Pour the cake batter into the prepared pan. Bake your splendid cake on the center rack for 25 to 30 minutes, until it’s golden brown, pulling away from sides of the pan, and a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
Allow the cake to cool fully before topping with sliced strawberries, cherries, raspberries, blackberries …. peaches, nectarines, oh my, oh my ….