Almond flour cake with almond whipped cream

This light and aromatic gluten-free cake has a deliciously earthy textured crumb from the ground almonds. It has subtle hints of orange zest and almond essence, and uses honey in place of sugar to give it a delicate flavour that's not overly sweet.

Almond flour cake with almond whipped cream Credit: Desiree Nielsen

• serves

  8

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Almond whipped cream

• 1 cup cream
• 3 tbsp honey
• ½ tsp almond extract

Almond flour cake

• 4 eggs, whites and yolks separated
• 1 tsp baking powder
• ¼ tsp salt
• zest of half an orange
• 1½ cups almond flour
• ⅓ cup honey
• ½ tsp almond extract
• sliced almonds, for topping

Cooling time: 30 minutes

Instructions

1. Using an electric hand mixer, mix cream, honey and almond extract into stiff peaks. Set aside until ready to frost cake.

2. Preheat oven to 160˚C (320˚F).

3. In a large mixing bowl, mix together egg yolks, baking powder, salt.

4. Add orange zest, almond flour, honey, almond extract and stir to combine.

5. In a separate bowl, beat egg whites until twice the size. Fold egg whites into flour mixture until thoroughly combined.

6. Pour mixture into greased 9-inch springform pan.

7. Bake cake in oven for approximately 35 minutes until golden. Insert a knife into the middle to test for doneness.

8. Allow cake to cool completely, then run a knife around inside ring to free cake from pan and remove ring.

9. Ice with almond whipped cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.