Have you tried this recipe? We’re thrilled that you love the cake. It was cut into wedges and served warm with espresso and milk and enjoyed by all who tried it. I wish I could give you an easy answer, but we did already anticipate that, but it simply didn’t work out. Not only is it really fast to put together, it came out beautifully despite me forgetting to sift the almond flour, and stirring in the vanilla while the batter was in the pan, due to a case of Absent-minded Augh. Fabulous cake!!! Thanks for sharing this recipe. This is a keeper. So, may the baking gods go with you as you make your version. Hi, can this be made eggless by using flax eggs? I recommend it wholeheartedly. This flourless almond cake certainly won’t win any awards for looks—the top was pale and slightly lumpy looking, and the inside crumb was dense and less than photogenic. Like a big chewy macaron…with the perfect crispy edge. Maria, your cake looks great! It is rolled out on a sheet or cloth until it is almost paper-thin and stretched to the size of the table. Love everything about this, Maria. I used a splash of almond and vanilla extract and it made the almond just jump out. Let there be coffee AND wine! Sending picture of top and bottom crust. Eggs are a critical binder in this recipe since it doesn’t contain gluten. This almond cake is like a big, delicious macaron. I got lazy and tried to just use a bunch of butter but the parchment paper is a crucial step! But the flavor and the aroma more than made up for its lackluster appearance. And I love your spirit of innovation. These tasted so good I practically fainted. Kindly let us know how it goes! Literally anything you like. I need to see what size my smallest cake pan is; if it’s 6 inches, I will try this right away; if not, I’ll get a 6-inch pan, which sounds like an excellent size for a cake! Yeah, I’m not a huge baker but I did attend culinary school and have been around the block once or twice (usually to try and vindicate myself of the extra serving of cake) and I had NO IDEA that confectioners sugar contained anything but, well, sugar! It’s all good. But if you double it for a 6” pan, you’ll have to extend the cooking time. Sorry. I didn’t have a 6” pan and wasn’t dressed to go out & buy one. I would make it again! Looked beautiful in the spring form pan. Crisp and crunchy on the outside, dense and chewy on the inside. Bake for 35 to 40 minutes, until the cake is golden brown and a cake tester inserted into the center comes out clean. 1 can Solo Poppy Seed filling from the baking aisle. Then tell us. It seems a natural match for the almonds. This was wonderful. Thanks Anuska! Can you suggest a substitute? Do you think that would work? 1. That size is also, natch, much more practical for those of us with smaller households. Attach it below. from a jar of peaches, mixed it with some cut up strawberries, & a can of Solo nut filling. It was still delicious both the first night and the next day, though it became more dense. This crust is flaky and tender and I use it for pies as well. Roxanne, there is no honey in the recipe. In a large bowl, dissolve yeast in warm water. I made it a week later using real butter and I found no difference in taste or texture between using vegan and real butter. I made recipe as written, except I opted to double the recipe and cook in my 8″ USA pan. I didn't have a 6-inch cake tin so I just heaped the batter on a buttered parchment sheet, smoothed it into a circle with the back of a spatula, and placed it in a 9-inch pie dish, leaving several inches of empty space between the edge of the pie plate and the batter. loved the recipe. I whipped up the batter easy-peasy. It is not bad but I am going to reserve judgment until I make it with the original quantities and butter instead of oil. Have you tried calibrating your oven with an oven thermometer? What do you know – the difference was – wait for it………………….. negligible. And we appreciate your kind understanding…. We’re so glad you loved it. This flourless almond cake is made with ground almonds and quick and easy to toss together. I sat down for a cuppa which is when I began to wonder what the popping temperature is for corn. You have to bake it a bit longer. Reminder: the recipe says to double up when using an 8” pan. We were still seeing a bit of uncooked batter in the center at 45 minutes. You can also use poppy seed, almond or other fillings. We haven’t tried doubling it so we can’t give accurate bake times, but if any of our readers can help Ashley out, we’d love to hear from you. The flavor of the cake was very subtle and fairly sweet. Thank you so much for sharing your experience with this recipe! This cake is small if made as is which is great for a few people. But it should fit an 8″ pan since it only filled my 9″ at most 3/4 of the way full. The recipe reminded me a lot of financiers, so I took inspiration from those and browned the butter. This was the first one, the one that broke a bit on removal from the pan. We’re so glad you loved this as much as we do. And kindly let us know what you think of the cake…! Wonderful, Susan! This is a good recipe in terms of taste. I made a 6” square using parchment paper & staples and sat it inside my 8” cake pan. Not bad for 15 minutes prep and a little patience. BLISS. This frosted king cake is the highlight of our annual Mardi Gras party. Especially for emergencies. A word to the wise, don’t forget the parchment paper! I haven’t done much baking since being diagnosed with non-celiac gluten intolerance and also because I have non-standard working hours where I end up coming home close to midnight and I have housemates who wouldn’t really be at all pleased if I started clanking around in the apartment at 1am. It’s phenomenal! And why choose?! If you try it, follow the manufacturer’s substitution recommendations for the best results. Just used a 6in non stick pan and wrapped aluminum foil around the handle. Being gluten-free doesn’t mean you have to be cake-free! This was a perfect pairing. I hadn’t known it existed. Jean, I so admire your desire to make this cake for your mom! I plan to serve it with some squirty whipped cream and a blueberry compote I made. Has anyone tried it with olive oil in place of butter? I have made this twice and the first time I substituted the butter with vegan butter to accomodate a guest with a dairy allergy. Simply love it. Cindy, I don’t know, as we never made it that way. I doubled the recipe and put it in a 9″ cake pan. After cooling, I sampled and it was just as author described crunchy on outside, moist and tender on inside. How does this work without baking powder or baking soda? I am happy to report that I had frozen my first version and was able to do a side by side taste comparison. Thank you thank you!!! This cake is quite irresistible. Linda, the only difference is almond flour is very finely ground. Including apple pie and brownies. For guests, I serve with fresh fruit or a dollop of the best French vanilla ice cream or lightly decorated with icing sugar. Perhaps a friend has a 6-inch pan you could borrow? We use it every Christmas season. We actually have tried tweaking this and other cake recipes so that they can be made in more common-size pans, and sometimes this works and sometimes it doesn’t. Not quite the texture I expected, I should’ve sifted the almond flour more but the little piece of cake I tried (that fell off the side) tasted good! Especially for all your suggestions. Roll one portion into a 16-in. I thought that since, unlike other almond cakes where you whip the egg whites separately, maybe I needed a bit more egg volume, so I chose a larger egg and, using a wire whisk by hand, really beat it a full 1 1/2 or 2 minutes. Photo © 2015, 1 cup plus 3 tablespoons ground almonds (almond flour), sifted, 4 tablespoons unsalted butter (2 oz), melted and cooled, plus more for the pan, Pastéis de Nata ~ Portuguese Custard Tarts, Flourless Almond Cake With A Hint of Citrus, Flourless Almond Cake That’s Kosher For Passover. Sounds like a very elegant presentation, indeed! I appreciated this cake all the more when I saw the prices it sells for online! Is it a cake? Jennie, many thanks for touching base and especially for the vanilla bean trick, I’ve added that to the recipe. I’m very excited to make this recipe but was curious if I could replace the honey with Swerve for a sweeter flavor? LOOOOOOOVE! We didn’t test a coconut version of the cake, so we can’t say. I had a 9″ round cake pan , doubled the recipe and baked it for 43 mins at 425. Makes for a simple but really nice look when done. Last, the recipe makes a 6-inch cake, which is specified in the servings section. The end product tasted great. This needs to just have the batter smoothed and then baked. I’ve been sneaking chips off it while waiting for it to cool. Neha, sound delicious! Google says it’s 150C which it kindly converted to 305F. If you decide to play around with it, kindly let us know how it goes…, This is YUMMY! Great tip on swapping in vegan butter for folks who have dairy allergies. I hope and trust you enjoyed the taste and the experience of something a little different than what you’re accustomed! To make the cake look nicer, simply put almond flakes on the top before you put it in the oven. I saw this first posted in October and just HAD to make it! Excellent! Love that you fell for this cake, Kristen! Spread almond filling to within 1/2 in. If you are going to serve this to more than 4 people, I highly suggest doubling the recipe and using a larger cake pan. I have a 6-inch cake pan that I've never used, so I was thrilled to find a recipe for a 6-inch cake. Maybe I could Macgyver one up? I would call it more of a dense brownie kind of texture than a cake. What should I use? Can I just use granulated sugar? I would love to make it but without eggs. The only change I would make is use 1 can of the almond cake filling. Next time I will stick with the India Tree Icing Sugar but try organic sugar instead of the castor sugar. I love cakes made with almond meal but I’m not quite sure about this one as yet. The cake stuck to the cast iron skillet I made it in and required some maneuvering (and resultant damage to cake) to remove… but looks were certainly not top of mind as I dug into this voraciously :). Then enter your email address for our weekly newsletter. I am almost crying with joy over this cake! I used an apricot/raisin/pecan filling last time. Fantastic! I decreased the bake time to about 30 minutes and it worked great. We’re so thrilled everyone loved it. If you are sephardic, then you can use the regular confectioners sugar on Passover. x 10-in. It was moist on the inside and wonderfully chewy on the outside, exactly what I was looking for. If you want to add additional seasonings or flavors to your chili you can customize this recipe by adding things like diced onion, minced garlic, diced jalapeno pepper and/or chili powder. Yes, you can use either. This flourless almond cake is definitely not a tender crumb cake you might associate with the term "cake," but it was a very flavorful little gluten-free cake. If so, would you recommend granular or powdered? I served our almond cake in thin slices with fresh peaches and softly whipped cream. After 35 minutes of baking, the cake still seemed soft and looked raw on top. This has become my standby! But if you try it, please let us know how it goes!!! My granddaughter and I had fun making one very similar to this. I ask because I was reading another recipe this week and they said use ground almonds but not almond flour. It is just too much with 2 cans. A question, can you use either ground almonds or almond flour for this? Baking is a very precise science. This cake is a weeknight, one bowl, super easy, can’t screw it up kind of recipe. All of it. Like the fudgy, chewy brownies I’ve missed since going gluten-free. It can be served as suggested, in thin slices with tea or coffee, or plated with a dollop of cream (unsweetened since the cake has so much sweet marzipan-like flavor). I don’t usually eat cake but this is a treat that I have really missed since going gluten-free. My almond flour was made from natural almonds, not blanched almonds. I used a 6″ springform pan and cannot imagine what it looks like for people using an 8″ pan. Releases from the pan with zero difficulty. The cake isn't very tall. I removed to cooling rack. I used vanilla but might try some Meyer lemon zest or the suggested orange flower water next time. (I’ll report back if I do.). just made this cake. (In addition to finding a confectioners’ sugar without cornstarch, you’d want to use vanilla bean in place of extract.) Perhaps almond flour is more processed?? Pooja, thanks for the great question! I will report back. Both turned out great! No need to add anything, though a small dollop of unsweetened cream and a bit of citrus zest or a sprig of mint would be elegant for guests. However, many brands of organic confectioners’ sugars instead contain tapioca starch. We’re so pleased you love it as much as we do. It works with different fillings as well- apple and cherry seem to be the favorites. Melinda, we haven’t tried it with ground hazelnuts, so we can’t say for certain, but generally, it’s ok to swap ground hazelnuts for ground almonds at a 1:1 ratio. An almond brownie? That worked except I needed something to support the sides. There’s a chocolate cake recipe in the Art of Simple Food, and I was wondering if that’s also a cake that you made a Chez Panisse. Nfonca, many thanks for this. We normally get our king cakes from Gambino's bakery in New Orleans but this year I made them. Made this little cake recipe after work to take with me tonight to our homegroup. Please modify the recipe to make it a bit higher. I was already mixing up the cake when I realized there was no leavening of any kind. You would use 1/4 cup granulated sugar, for a total of 1/2 cup. The perfect side dish to serve on any Easter, Christmas, Thanksgiving or any special occasion! Ours, too, were on the thin side as it’s a moist and dense cake. I also think you’ll really like the presentation of a 6-inch cake. Alexisfromtexas, this is a very dense cake. (We only publish recipes and variations that we have tried time and again to make certain they don’t just work but are spectacular.)