Santiago Almond Cake
A moist, flourless almond cake with a crisp crust and a dusting of powdered sugar. Simple to make and perfect for dessert or a sweet snack.
- Total time
- 40 min
- Servings
- 8
- Calories
- 380
- Protein
- 10g
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 5 large eggs
- 1 tablespoon lemon zest
- ½ cup butter
- 2 tablespoons powdered sugar
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with the 0.5 cup butter and line the bottom with parchment paper.
- 2
In a large bowl, whisk the 5 eggs and 1 cup sugar until pale and frothy, about 3 minutes. Stir in the 1 tbsp lemon zest.
- 3
Fold the 2 cups almond flour into the egg mixture until just combined, being careful not to overmix.
- 4
Pour the batter into the prepared pan and bake until the top is golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.
- 5
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with the 2 tbsp powdered sugar before serving.
Tools you’ll need
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Spatula
- Wire rack
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