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Serve this almond cake slightly warm or at room temperature. It pairs wonderfully with whipped cream or fresh berries. Store leftovers in an airtight container for up to 3 days at room temperature.
Variations:
Add 50 g of ground almonds for a richer almond flavor.
Incorporate lemon zest for a fresh twist.
Top with a simple powdered sugar glaze or sliced almonds before baking.
FAQ:
Q: Can I use almond flour instead of regular flour?
A: Yes, but the texture will be denser and more moist. Adjust baking time accordingly.
Q: Is this cake gluten-free?
A: Not with regular flour. Use a gluten-free flour blend to make it gluten-free.
Q: Can I freeze this cake?
A: Yes, wrap it tightly and freeze for up to 2 months. Thaw before serving.
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