Easy Almond Cake – All you need are 3 ingredients to make this moist and delicious almond cake!
Who doesn’t love a good cake? I sure do!
And now as it’s summer and fresh local berries are in abundance, I thought, now is a great time to share the recipe for this incredibly easy almond cake!
I don’t really know how to describe this cake though. It’s like a combination of a macaron and a sponge cake. It’s not as sweet as a macaron though, and it has a softer texture. And it’s not as cakey as a sponge cake, but still has a light cake feel to it. I hope you’re not too confused by my explanation of this macaron/cake cake.
To summarise this cake, it’s moist, light, delicious and easy to make.
It’s actually so easy that you only require 3 ingredients to make the cake base. You need – Egg whites, sugar and almond flour. Whip the eggs until stiff peaks start to form, gently add the sugar and whip until you have a meringue. Gently fold the almond flour into the batter until just combined, and bake in the oven for 30 minutes! That’s it! So easy and it’s sure to impress.
To complete this easy almond cake, add whipped cream ( I added a a mix of cream and yogurt), fresh summer berries and a drizzle of honey on top and you’re golden.
Oh, to make it even more extravagant you can add a few handful of mint leaves and some edible flowers if you have those. Flowers really make anything visually better, both in food and in life.
This Almond Cake is so easy to make and is a great cake to serve for a party. It's gluten free and dairy free, and to keep it dairy free, use dairy free cream such as coconut cream. Serves 6-8 persons.
- 100 g egg whites (3 large egg whites)
- 100 g caster sugar (1/2 cups)
- 150 g almond flour (1 1/2 cups)
- 100 g whipped cream
- 3 tbsp greek yogurt
- handful of berries
- 1/4 tsp vanilla bean powder (or vanilla essence)
- 1/3 handful strawberries (halved)
- 1/3 handful raspberries
- 1/3 handful blueberries
- 4 - 5 sprigs mint
- drizzle honey
- edible flowers
Preheat the oven to 175°C
Whip eggs until stiff peaks form.
Add the sugar slowly to the whipped eggs and whip until glossy and firm.
Gently fold in the almond flour and fold until just mixed.
Grease baking tin with a diameter of 20 cm. Pour and spread the batter with a spatula into the form.
Bake for 25-30 minutes, until golden.
Remove from the oven and leave to cool. when cool place onto a serving tray.
Whilst the cake base is cooling whip the cream until it becomes firm and can hold its shape then fold in the greek yogurt. Then spread the cream on top of the cake base.
Top with berries of your choice, garnish with sprigs of mint and finish with a drizzle of honey. And edible flowers if you have them available.
- I have added volume measurements, but I recommend you to use weight measurements if possible!
- To make this completely dairy free, use a dairy free cream such as coconut cream or soy cream.
- You can use only whipped cream as topping if you want. I like to add a little bit of greek yogurt to my whipped cream to add more body.