Today is one of those days when I just can’t seem to find the words to write. It’s very frustrating. Writing isn’t one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn’t be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it’s gluten-free too! How great is that?
GLUTEN-FREE ALMOND CAKE
WITH CHOCOLATE FUDGE FROSTING
Serves 8
The cake will most likely sink a little bit in the middle during baking, but just cover it up with some frosting! The cake is absolutely delicious on its own, but a little chocolate fudge frosting and salted caramel never hurt. I used a 7 inch cake pan for this recipe, if using an 8 inch pan – the cake will come out flatter.
Flavor options for cake instead of vanilla: cardamom, citrus zests (orange would be delicious) or cinnamon.
INGREDIENTS
ALMOND CAKE
1 1/2 cup (175 g) almond flour
1 tsp baking powder
1/8 tsp salt
1/4 tsp vanilla powder or 1 tsp vanilla sugar
4 large eggs, separated into yolks and whites
1 tsp white vinegar or lemon juice
1/2 cup (110 g) granulated sugar, divided into 1/4 cup (55 g) and 1/4 cup (55 g)
SALTED CARAMEL
1/3 cup (75 ml) heavy cream
1/2 cup (110 g) granulated sugar
1/2 stick (55 g) cold butter, in cubes
1/4 tsp sea salt flakes
CHOCOLATE FUDGE FROSTING
125 g softened butter
1/3 cup (50 g) powdered sugar (make sure it’s a gluten free variety)
2 tbsp cocoa powder
50 g dark chocolate (70%), melted and cooled
1 tsp cointreau, optional
DIRECTIONS
ALMOND CAKE
1. Preheat oven to 175°C (350°F). Grease a 7 or 8-inch springform pan and put a round piece of baking paper on the bottom of the pan.
2. In a large bowl, lightly beat the yolks together with 1/4 cup sugar. In another bowl, mix the almond flour, baking powder, salt and vanilla. Add the almond mixture to the yolks and stir to combine.
3. In a large, clean and dry (preferably stainless steel) bowl, whip the egg whites until bubbles appear. Add the vinegar or lemon juice, and sprinkle in the remaining 1/4 cup sugar. Beat until soft peaks form.
4. With a spatula, carefully fold in spoonfuls of egg white mixture into the almond mixture. Fold until combined.
5. Scoop the batter into the prepared pan and bake for 35-38 minutes. Let cool in the pan, then run a knife around the edges and release the springform pan sides. Transfer cake to a serving platter or cake stand.
SALTED CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 170°C (338°F ).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth. Stir in the salt.
4. Pour caramel into a clean jar and let cool to room temperature, store in fridge when not using.
FROSTING
1. Beat butter and powdered sugar until light and fluffy. Add the cocoa powder and beat until smooth.
2. Add the melted chocolate and beat until smooth. Beat in cointreau or other flavor options.
3. Spread a layer of frosting over the cake. Drizzle some caramel on top.
Cake recipe adapted from Simply recipes.
Wow! I definitely have to try and make this cake. Sounds so delicious!
I always find your words lovely, though your photos ARE so gorgeous that they could just speak for themselves! The best of both worlds. 🙂 This cake is incredible as always, Linda! Those perfect swoops of frosting have my heart.
awwwwwwwwwh….
Oh, my, god! The pictures, the cake – I just might have to try this the coming weekend 🙂 thanks for sharing, beautiful post!
That looks fabulous! I love almond desserts, and this cake sounds delish 🙂
This is so crazy-perfect. Such a stunning cake Linda!!
Orkar inte hur fantastiska dessa bilder är! <3
Your photographs are so stunning, hardly any words are needed!
Excuse me while I go and pin all of these pictures. They are amazing! I always struggle with writing blog posts, I'd be happier to just put twice as many pictures on.
It's funny how difficult words can be to come by. I know I struggle. This cakes sounds and looks divine…
This looks absolutely incredible! Your photography and styling is truly gorgeous, and the recipe looks fantastic too!
Tessa at Bramble & Thorn
This looks amazing and so beautiful! The bright flowers perfectly compliment the dark cake!
Your photos do speak for themselves, I could look at them all day long! I love almonds in cakes and will try to make this cake soon! xx
This cake looks gorgeous!
I'm not sure what looks more delicious, the cake itself or the photographs!
SO stunning! I just love your photography.
Sounds and looks fantastic! Eva (ichmussbacken.com)
Can't stop watching. Just gorgeous!
I found your blog today and I'm so excited. Your pictures are so awesome. It looks so pretty.
What a gorgeous cake! Could I leave out the baking powder? I can't have it for dietary reasons (histamine) . . .
Your photography and composition are absolutely stunning. It always helps to have such stunning food to work with. Just beautiful, Linda.
1) Your writing is just fine. 2) Your readers are busy drooling over the sublime photographs anyway. 3) I am anxious to try this. My maternal ancestors are all Norweigan & nothing evokes their memory like almond flavoured baked goods. Thank you!
sounds delicious & the photos are totally gorgeous!
OMG delicious!
http://beautyfollower.blogspot.gr
GASP I missed this gorgeous cake … oh man apple blossoms are the CUTEST! actually that would be a cute name for a kid too, hey? Apple Blossom? 😉 xo
Your photos are amazing! I love the photography.
I like this cake! is very delicious!
xoxo
Very nice cake, great texture and flavor. Won't be the last one I make.
Great cake! It's just the right size for when you don't want a larger sheet cake sitting around all week. And the frosting is super and so quick. I’ll surely try it as chocolates are my favourites especially the dark chocolate bars brought from Giddy YoYo.
I might give it a try next week and see how it goes. Thanks for sharing!
WoW!
Wow, what a beautiful cake! I included a link to your recipe in my round-up of creative cakes here: http://www.shopbox.com/blog/creative-cake-ideas-for-your-bakery 🙂
it says 1 1/2 cup almond f. (175gr). But. 1 1/2cup is around 125 gr? So right now I decided to go with 175gr . Which one is right?
Hi Hazal! When I weighed 1 1/2 cups almond flour there was 175 grams 🙂 If in doubt, go with the weight measurement.
Dear Linda, thank you for an overwhelmingly beautiful blog! I have a question re: this cake – do you think I could use it as a layered cake and slice it in half and fill it with a mousse or something? Thank you so much in advance! All the best and Merry Christmas, Fanny.
That would be delicious, and would most definitely work like a charm. Great idea Fanny! Wishing you a Merry Christmas 🙂 :-*
I’m so sorry, I haven’t seen your reply until now, thank you so much Linda! I doubled the cake and cut each piece into two layers and it did indeed work like a charm! I filled it with nougat mousse and covered it with your chocolate buttercream, it was delicious and light and perfect! Thank you so much for a lovely recipe and gorgeous blog! All the best to you 🙂
There is something wrong with this recipe. I’ve tried it twice now following the recipes to a T and both times the cake comes out paper thin. I think it has something to do with how dense the almond meal, egg yolk mixture is. I was being super gentle folding in the egg white mixture both times but it’s still very flat. It taste great but it’s very unimpressive. Might have to make another cake to built a layer but I’m out of ingredients.
Hi Ada, so sorry to hear it’s not working! I’ve made this cake several times so the recipe is tested for sure. I’m wondering if you’re using the right size pan?
Hello!
I have exactly the same problem: egg yolk-almond meal mixture is way too thick to gently fold the egg whites and the result is the very flat cake (with the right pan:), very good though. I wonder what is the problem…
Hi Saida! Sorry to hear there was a problem! It’s been a while since I made this last but if I remember correctly you have to add just a little bit of the egg white at a time and then it will become a little looser after a while 🙂