Almond Cake. In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond. Finely grind the almonds in a food processor.

Add the ground almonds and mix. This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up. You can have Almond Cake using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Almond Cake

You need 150 g of Almond flour.
It's 4 of eggs, room temp, seperated.
It's 100 g of granulated sugar.
It's 1 tbsp of lemon zest from 1 large lemon.
You need 35 g of sliced almonds.
You need of Icing sugar for garnish, optional.

T his (EASY) almond cake recipe is hard to goof! The sliced almonds make it look like a fancy pants professional-tough-to-make-cake. I do have another almond cake - it's an almond pound cake. There's a couple differences - the almond pound cake doesn't have any "pieces" of almonds like this recipe does.

Almond Cake step by step

Grease/butter a 18cm springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 175C..
In a large mixing bowl, combine 4 egg yolks and 100 g sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 150 g almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer..
In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency..
Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with sliced almonds. Bake at 175C for 20 minutes or until top is firm..
Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired..

And it's more like a true pound cake. Stir with a whisk until smooth. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the all-purpose flour, almond flour, baking powder, salt and extracts. This Best Ever Almond Cream Cake is the perfect cake recipe for birthdays, holidays, or any celebration!