This almond cake is delicious as is, but can also be served with a dusting of confectioners’ sugar, whipped cream, or zabaglione. It’s great for breakfast or brunch, as well as dessert.
pure almond extract
Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!