Breakfast Bread and Baking Dessert FrenchEggsAlmondVegetarian

Almond Cake

Name: Almond Cake
Cuisine: French
Ingredients: 1.33 cups (265g) sugar; 8 ounces (225g) almond paste; 0.75 plus 1/4 cup (140g total) flour; 1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed; 1.5 teaspoons baking powder; 0.75 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 6 large eggs, at room temperature

5.0 (1 rating)

Contains:DairyEggGlutenTree Nut

Moderate FODMAPTriggers: Almonds or hazelnuts, Wheat flour

Fructans · GOS

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Simple, yet delicious is the best way to describe this amazingly moist and flavorful cake. If friends are coming over for dinner, you can rest assured that Almond Cake is on the…

Directions

1
Preheat the oven to 325ºF. Grease a 9- or 10-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
2
In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.
3
In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
4
Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
5
Add the eggs one at a time, processing a bit before the next addition. (Open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.) After you add all the eggs, the mixture may look curdled. Don’t worry; it’ll come back together after the next step.
6
Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix.
7
Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.
8
Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.
9
Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.

Diets

Fits as written

Vegetarian
Pescatarian
Halal-friendly
Low-sodium

Works with easy swaps

Gluten-free (1)

plus 1/4 cup → gluten-free all-purpose flour blend

Dairy-free (1)

(8 ounces, 225g) unsalted butter, at room temperature, cubed → plant-based butter

Low FODMAP (1)

plus 1/4 cup → gluten-free all-purpose flour blend

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.