• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Naturally Sweetened Desserts » Almond Flour Cake

    Almond Flour Cake

    Posted: Jun 26, 2020 · Updated: Aug 7, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    pinterest pin how to make almond cake with cherries, strawberries and mint
    pinterest pin how to make almond cake with cherries, strawberries and mint

    Slightly boozy and rich with butter, this almond flour cake is the perfect pairing for fresh berries and stonefruit. Its texture is at once decadent and light, and when you layer it with billowy whipped cream and ripe cherries still dripping with juice, you're in for a spectacular treat.

    Jump to Recipe | What's in it? | Why almond flour? | Tips | Variations

    Three-layer almond flour cake topped with whipped cream, cherries, strawberries and mint.

    What's in it?

    Almond flour cakes were popular in Europe and colonial America during the 18th century. These celebratory treats featured pounds of butter, dozens of eggs, whole cane sugar, and plenty of booze in the way of brandy and sherry.

    In this version, we dial back the sugar and eggs and replace brandy and sherry with kirsch and amaretto which amplify the almond flavor.

    Why almond flour?

    Almond flour has a rich flavor complemented by butter, and it pairs beautifully with summer fruits like strawberries, raspberries, and cherries. The use of almond flour in pastries and cakes dates back centuries, and this recipe is adapted from an 18th-century almond cake that was spiked with sherry and dotted with dried currants.

    While other historical cake recipes like this Election Cake call for wheat flour and sourdough starter, almond-based cakes were popular too. In addition to their rich flavor and light, creamy texture, the fat and protein content of almond-based pastries makes them particularly satisfying.

    Where to Find Almond Flour

    Look for superfine almond flour to make this cake. It has the best texture: soft, fluffy, and pudding-like all at once. It also readily absorbs the deep flavor imparted by amaretto and kirsch, which lends a decadent booziness to the cake.

    You can find almond flour in most supermarkets and natural foods grocers, but you can also order it online here.

    Baking tips

    This cake is straightforward to make and simple. Keep in mind that the cake contains no leavening agent; rather, it achieves its delicate and rich texture by incorporating air into the batter. So beat the butter and other ingredients together until fluffy and expanded. These other tips will also help to make sure your cake comes out beautifully.

    • Use superfine almond flour for the best texture. Almond flour will plump as it absorbs the wet ingredients, and superfine flour means better texture that's both rich and light.
    • Beat the butter and cake batter until very light and fluffy. It should be billowy and expand in volume as you beat it. All of the cake's leavening comes from the air you beat into the batter.
    • Beat the eggs in one at a time, it's less sloppy, and each one will be fully incorporated into the batter before you add the next.
    • Butter and sugar your cake tins. Preparing your pans with butter and then dusting them with sugar prevents the cakes from sticking. It also creates a pleasant crystalline crunch to the edges of the cake, too.
    • Let your cake rest a full ten minutes before you turn it out of the tin. Without any gluten to hold the cake together and with its high-fat content, the cake may fall apart if you turn it out too early.
    Rate this Recipe
    1 9-inch (2-layer) cake

    Almond Flour Cake Recipe

    Somehow light and decadent at the same time, this old-world recipe sings of summer. Its almond flour base is buttery, rich, and spiked with amaretto and kirsch. You top it with billowy pillows of whipped cream and fresh summer fruit like strawberries, cherries, peaches, and plums.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    For the Cake

    • 2 cups salted butter (softened)
    • 1 cup unrefined cane sugar
    • 8 large eggs
    • 1 tablespoon almond extract
    • 3 tablespoons amaretto
    • 2 tablespoons kirsch
    • 1 teaspoon finely ground real salt
    • 4 cups superfine almond flour

    To Serve

    • whipped cream
    • fresh seasonal summer fruit

    Equipment

    • cake tins
    • Parchment Paper
    • Stand Mixer

    Instructions

    Preheat the oven and prepare your pans.

    • Heat the oven to 350 F. Grease your cake tins with butter, and sprinkle them with sugar before lining them with parchment paper.

    Make the cake batter.

    • Toss the butter into the basin of stand mixer, and then add the sugar. Beat the two together until light and fluffy. Then drop the eggs in one at a time, making sure that each egg is fully incorporated into the mixture before adding the next.
    • Beat in the almond extract, amaretto, kirsch, and salt The batter should be creamy, and dotted by fluffy bits of butter.
    • Beat in the almond flour one cup at a time, and continue beating until the batter is well-combined and fluffy.

    Bake the cake.

    • Spoon the batter into the prepared cake tins so that the batter reaches ¾ of the way up the sides of the tin. Place the tins on a baking sheet, and then transfer them to the oven.
    • Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be amber brown around the edges, and should pull away fro the tin, with a little wobble remaining in the very center.
    • Remove the cakes from the oven, and allow them to cool in their tins on a cooling rack for 10 minutes. Then gently remove them from the tins, and let them continue cooling on the rack until room temperature.

    Finishing the cakes.

    • After the cakes cool completely, layer them with whipped cream and chopped fresh summer fruit, then slice and serve.

    Notes

    Choosing your cake tin: This recipe makes 2 (9-inch) layers or 3 (6-inch) layers.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    Variations

    Brimming with strawberries and cherries, this almond flour cake is perfect for summertime. Once you get the hang of making it, you can make adjustments - swapping stonefruit for citrus in the winter or dropping the liqueurs for extracts.

    Try adding dried fruit and sherry, and rosewater to the batter. You'll find the recipe in my first cookbook, The Nourished Kitchen.

    Need an alcohol-free version? If you avoid alcohol, substitute an additional tablespoon almond extract as well as 1 tablespoon vanilla extract.

    Try it with citrus, for winter. You can swap the amaretto and kirsch for an orange- or lemon-flavored liqueur, orange extract, and orange flower water. A spoonful of finely-grated lemon peel will impart a floral note, and you can serve it with orange supremes.

    Serve the cake with meringue rather than cream. If cream seems too heavy, try serving the cake with a vanilla-scented meringue instead.


    Other sweet treats you might like

    • Maple Shortbread
    • Strawberry Tart
    • Lemon Cake with Honeyed Raspberry Cream Frosting
    • Maple Gingerbread Cookies
    « Beetroot Relish
    Cherry Cordial »

    Reader Interactions

    Comments

    1. Linda Teaman says

      September 07, 2021 at 8:20 am

      Jenny, I love this delicious recipe. I've made it many times!! Thank you.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Reader Favorites

    • Wild Mushroom Pâté
    • Rose Water
    • How to Make CBD Oil
    • Easy Sourdough Starter
    • Bone Broth
    • Easy Fermented Hot Sauce

    In Season Now

    • Brussels Sprout Slaw
    • Wild Mushroom Risotto
    • Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Explore

    • Nourishing Recipes
    • Broth Recipes
    • Fermented Vegetables
    • Fermented Drinks
    • Cultured Dairy
    • Herbal Remedies
    • Sourdough

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Winter Vegetable Recipes
    • Winter Fruit Recipes

    Connect

    • About
    • Cooking Club
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.