Almond flour, though quite common in French baking, is used less often in American desserts. Combining almond flour with good almond paste is the best way to get the texture and gentle flavor of almonds with an accent on its essential taste. I use almond oil as well as almond extract to suffuse the crumb and to make this cake even more almondy. 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!
— Bill Yosses
• ON-DEMAND: Listen to Faith and Bill describe this recipe, as well as others from the book. •
Reprinted from The Sweet Spot by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Bill Yosses
- 6 large eggs separated (see recipe note about folding the egg whites into the batter)
- 1/2 cup superfine sugar
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 4 drops pure almond extract such as Nielsen-Massey
- 1-3/4 cups almond flour purchased or home milled
- 2 Tablespoons almond or canola oil
- Elderflower Cream (see recipe below)
- Preheat the oven to 350°F. Coat a 9-inch round cake pan with vegetable oil cooking spray and line the bottom with parchment.
- In the bowl of a standing mixer fitted with the whisk attachment, whisk together the egg yolks and sugar on medium-high speed until the mixture is pale and thick ribbons fall into the bowl when the paddle is lifted, about 8 minutes. Add the zests and almond extract and beat until incorporated. Add the almond flour and mix until thoroughly incorporated. Transfer the mixture to a large mixing bowl.
- Thoroughly clean the whisk and bowl of the standing mixer and beat the egg whites on medium-high speed until stiff peaks form. Fold the egg whites into the almond mixture (the mixture will be very thick; you will need to turn it over quite a bit to incorporate the whites). Transfer 1⁄2 cup of the mixture to a small bowl. Whisk in the oil. Return this mixture to the large mixing bowl and gently fold in.
- Transfer the mixture to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Remove from the oven and set aside on the counter, sliding a fork underneath the pan to allow airflow. Let cool for 10 minutes. Run a knife around the rim of the pan and turn the cake out onto a cake plate. Serve warm with the Elderflower Cream.
NOTE: Before the egg whites are folded in, the batter will be quite thick. Don’t be timid. Put some oomph in your folding; I promise the batter will loosen.
Elderflower Cream
Makes 1-1/2 cups
1 cup heavy cream
1 tablespoon confectioners’ sugar
3 tablespoons elderflower syrup, such as Darbo (available in gourmet stores or online)
Place the bowl and whisk attachment of a standing mixer in the refrigerator until thoroughly chilled, about 30 minutes.
Return the bowl and whisk to the mixer, combine the cream and sugar in the bowl, and whisk on medium-high speed until soft peaks form. Remove the bowl from the mixer, and using a hand whisk, spoon 1⁄4 cup of the whipped cream into a small bowl. Add the elderflower syrup and mix to incorporate. Pour the mixture back into the mixer bowl with the whipped cream and mix on medium-high speed to incorporate. The cream can be made 1 day in advance and kept tightly covered and refrigerated.
