Flourless Almond Cake

Adapted from From Baklava to Tarte Tatin by Bernard Laurance (Rizzoli, 2016)

Serves 6 to 8

This bakes into a thin disc meant to serve with whipped cream. I usually add a splash of Amaretto (Luxardo is the brand I like) to the cream before whipping; it’s also lovely with sweet-cream or vanilla ice cream. It isn’t very cake-y—more like an almond torte, the way brownies aren’t chocolate cake—so don’t be surprised when people ask what it is.  

Best made the day before you plan to serve; if you’re baking the same day, make it early. 

This recipe uses whole unblanched almonds that you grind yourself—finer than meal but not as powdery as commercial almond flour. If you want to try toasting the almonds, do it ahead (350°F for 10 minutes, turning once at 5 minutes), and let them cool completely before grinding. I don’t always taste a big difference, so toasting isn’t necessary.

For a very small 6-inch cake, halve the recipe.

120g unsalted butter, melted and cooled but still liquid 
A little softened butter for coating the pan
200g unblanched unsalted whole almonds, raw or roasted 
¼ teaspoon salt
100g confectioners’ sugar, sifted (I sift through a coarse sieve, not a flour sifter)
100g granulated sugar (I like Domino’s Golden Sugar)
2 large eggs at room temperature
1 teaspoon vanilla extract

Preheat the oven to 325°F, not convection.

Generously butter the sides of an 8-inch cake pan and line the bottom with parchment cut to fit. There’s no need to butter the parchment.

Pulse the almonds in a food processor until finely ground but not powdery—less fine than commercial almond flour.

In a large bowl, combine the ground almonds, salt, sifted confectioners’ sugar, and granulated sugar.

In a small bowl, beat the eggs with the vanilla, then add to the dry ingredients along with the cooled, still-liquid butter. Mix until smooth and the butter is fully incorporated—the batter should be quite thick. Scrape into the prepared pan and smooth the top with a small offset spatula.

Bake 35 to 40 minutes, until the cake is golden brown and a tester inserted in the center comes out (sort of) clean. (In my oven, 40 minutes is just right.) Unmold quickly: after 2—but no more than 5—minutes, run a small straight metal spatula or thin knife around the edge. If it seems to be pulling, wait a minute and try again. Invert to release; if it hesitates, hold it upside down for a moment and it will let go.

Cool before serving.