#almondcake

Almond and vanilla cake

Almond Cake

Jean-Georges Restaurants

🌰 Moist & Buttery Almond Cake with Almond Flour ✨🍰

This gluten-free almond cake is soft, nutty, and melt-in-your-mouth delicious! Made with nutrient-rich almond flour, it's the perfect balance of health and indulgence. Ideal for tea time, brunch, or a light dessert.

🔗 Get the full recipe here

🛒 Ingredients: • 2 cups almond flour • 4 large eggs • ¾ cup sugar or maple syrup • 1 tsp baking powder • ¼ tsp salt • ¼ cup melted butter or oil • 1 tsp vanilla extract • ½ tsp almond extract (optional)

👩‍🍳 Instructions: 1️⃣ Preheat oven to 350°F (175°C); grease a 9-inch round pan. 2️⃣ In one bowl, whisk almond flour, baking powder, and salt. 3️⃣ In another bowl, beat eggs and sugar until fluffy (2–3 minutes). 4️⃣ Add melted butter and extracts; mix until combined. 5️⃣ Gently fold dry ingredients into the wet mix. 6️⃣ Pour into the pan; smooth the surface. 7️⃣ Bake for 25–30 min, until a toothpick comes out clean. 8️⃣ Cool in pan for 10 min, then transfer to a rack.

✅ Pro Tips: ✔ For extra almond flavor, sprinkle slivered almonds on top before baking. ✔ Add lemon zest or berries for a fruity variation. ✔ Store in an airtight container to keep it moist.

Almond Cake with Market Strawberries

Ingredients

150g butter, softened

2/3 cup caster sugar

3 tsp finely grated orange rind

3 eggs

1 cup self-raising flour, sifted

2/3 cup almond meal

1/3 cup milk

4 stalks rhubarb, trimmed, cut into 2cm pieces

Double cream, to serve

Orange syrup

3/4 cup orange juice

1/3 cup caster sugar

3 stalks rhubarb, trimmed, chopped

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Method

Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and sides with baking paper.

Using an electric mixer, beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating after each addition. Fold in flour, almond meal and milk. Spoon mixture into prepared pan. Smooth surface. Sprinkle top with rhubarb. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack.

Meanwhile, make Orange syrup: Place all ingredients in a medium saucepan over medium heat. Add 1/3 cup cold water. Stir to combine. Cook, stirring, for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Strain syrup into a jug. Discard rhubarb.

Prep time: 20 minutes

Cook time: 1 hour 13 minutes

Total time: 1 hour 33 minutes

Yields: 10 servings