This cake is not a perfect match but it is damn good. I love how this cake is mostly made up of ground almonds and was insanely moist. It makes me feel like I am eating something healthy!
This is right out of the oven!
This is dressed for eating.
(slightly adapted from Delicious Wordflux)
Preparation time: 20 minutes
Cook time: 45 minutes
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (plus a little more for greasing the pan) Flour, for coating the pan
3 cups whole almonds (with skin)
1 1/4 cups sugar
4 large yolks
4 teaspoons grated lemon zest
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon almond extract
4 large egg whites
Position the rack in the middle of the oven and pre-heat to 350°F. Line the bottom of a 10-inch springform pan with parchment paper, and grease the paper and the sides of the pan. Coat the pan with flour and tap out the excess.
Press the almonds and 1/4 cup of the sugar in a food processor until the consistency of fine cornmeal. Add the butter and pulse to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Whirl in the almond mixture and almond extract.
In an impeccably clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft, luscious peaks. Drop a scoop of the egg whites into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.
Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 10 minutes before releasing the cake from the pan.
Serve with whipped cream and strawberries.
© Kim Bohme and A Bohme Cooked Meal