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Almond flour cake with almond whipped cream
Ingredients
Almond whipped cream:
- 1 cup (240 milliliters) cream
- 1/2 teaspoon (3 milliliters) almond extract
- 3 tablespoons (45 milliliters) honey
Almond flour cake:
- 1 1/2 cups (360 milliliters) almond flour
- 4 eggs, whites and yolks separated
- 1/3 cup (90 milliliters) honey
- 1 teaspoon (5 milliliters) baking powder
- 1/4 teaspoon (1 milliliters) salt
- Zest of half an orange
- 1/2 teaspoon (3 milliliters) almond extract
- Almond whipped cream, for topping
- Sliced almonds, for topping
Directions
- Preheat oven to 320oF (160oC).
- In a large mixing bowl, mix together egg yolks, baking powder, salt. Add orange zest, almond flour, honey, almond extract and stir to combine.
- In a separate bowl, beat egg whites until twice the size. Fold egg whites into flour mixture until thoroughly combined.
- Pour mixture into greased 22 centimeter springform pan.
- Bake cake in oven for approximately 35 minutes until golden. Insert a knife into middle to test for doneness.
- Let cake cool.
- Run knife around inside ring to free cake from pan. Remove ring. Frost with almond whipped cream.
- Enjoy!
