I ran across this recipe for a flourless almond cake {or rather almond torte} in the book Run Fast Eat Slow by Shalane Flanagan earlier this year and knew I wanted to make it at some point. With the holidays just around the corner, I thought now would be the perfect time to try it out.
I feel like this flourless almond cake would be a fantastic “coffee/tea cake” type treat to make ahead of time, slice and then tuck individual slices away in the freezer for during the holidays when friends pop by. The cake itself, is really, really delicious.
It’s simple, easy to make and surprisingly is pretty filling. I was glad I sliced our cake in to 16 slices. Any smaller and it would have felt like a meal.
This cake does call for 5 cups of almond flour. Which, if you buy it in a bag off the shelf could run you $10 or more a pound. Online it’s a little less. So check the bulk bins in your grocery stores. I found almond flour for $3.55 at Winco.
This recipe is a keeper!
~Mavis
Flourless Almond Cake
Ingredients
6 eggs
1 cup maple syrup
1/4 cup extra virgin olive oil
2 teaspoons almond extract
2 teaspoons lemon juice
1/2 teaspoon sea salt
5 cups almond flour {roughly 1 1/4 pounds}
3/4 cup sliced almonds {I used chopped}
Instructions
Preheat oven to 350 degrees. Butter the inside of a 9 inch springform pan.
In a large bowl mix together everything but the sliced almonds until thoroughly combined. Pour the batter into a springform pan and sprinkle with sliced almonds over the top. Bake for 40-45 minutes or until a toothpick in the center comes out clean.
Cool cake on wire rack. Cut into 12 or 16 slices and serve with your favorite cuppa.
Julie P says
Will definitely be trying this soon with a nice cup of earl grey.
Carolina says
Oops! The book is Eat Slow, Run Fast, isn’t it??? Not what you posted, right?
Mavis Butterfield says
Ha! Thanks.
Marcia says
Oh, I wasn’t excited about the almond cake, then when I saw it was flourless I was, then I saw what cookbook it came from!
Based on your recommendation MONTHS ago, I bought that cookbook. I’ve only tried a couple of recipes, but the superhero muffins are the BOMB. Now I have another to try!
Anna says
I can’t wait to try out this recipe -looks really good! Question for you though, is it pretty sweet? I’m wondering if I can get away with halving the cup of maple syrup to make it a lower in sugar. Thanks!
Mavis Butterfield says
No, it is not super sweet. Personally, I wouldn’t cut the maple syrup in half.
Victoria says
Yes, I use this as a coffee cake for a mid morning snack and always halve the maple syrup content as it otherwise tastes like dessert which I don’t serve it as. If you cut it into 12 slices. You are getting 2 tsp of sugar per slice that way.
Michele Palmer says
Thank you for a gluten free recipe! The high protein in the almond flour is perfect for folks who can’t handle the blood sugar spike from wheat four + sugar. I am excited to make this!!
Peg says
Has anyone made this using something other than a springform pan?
elise chan says
Yes, I used a 9 in cake pan and lined the bottom with parchment. Turned out well. You have to use an offset spatula to lift it out when cool.
elise chan says
I made this cake and it was a hit. The center fell a bit and did not bake completely. I talked to a friend about it and it turns out that I did not allow all the ingredients come to room temp before I started. The almond flour came from the freezer and the eggs were from the fridge. Also, I might have placed the cake too high in the oven. Nex time, I will place it in the center.
I found it in the same cookbook, Run Fast, Eat Slow.