Flourless Almond Cake

I ran across this recipe for a flourless almond cake {or rather almond torte} in the book Run Fast Eat Slow by Shalane Flanagan earlier this year and knew I wanted to make it at some point. With the holidays just around the corner, I thought now would be the perfect time to try it out.

I feel like this flourless almond cake would be a fantastic “coffee/tea cake” type treat to make ahead of time, slice and then tuck individual slices away in the freezer for during the holidays when friends pop by. The cake itself, is really, really delicious. It’s simple, easy to make and surprisingly is pretty filling. I was glad I sliced our cake in to 16 slices. Any smaller and it would have felt like a meal.

This cake does call for 5 cups of almond flour. Which, if you buy it in a bag off the shelf could run you $10 or more a pound. Online it’s a little less. So check the bulk bins in your grocery stores. I found almond flour for $3.55 at Winco.

This recipe is a keeper!

Ingredients

6 eggs
1 cup maple syrup
1/4 cup extra virgin olive oil
2 teaspoons almond extract
2 teaspoons lemon juice
1/2 teaspoon sea salt
5 cups almond flour {roughly 1 1/4 pounds}
3/4 cup sliced almonds {I used chopped}

Directions

Preheat oven to 350 degrees. Butter the inside of a 9 inch springform pan.

In a large bowl mix together everything but the sliced almonds until thoroughly combined. Pour the batter into a springform pan and sprinkle with sliced almonds over the top. Bake for 40-45 minutes or until a toothpick in the center comes out clean.

Cool cake on wire rack. Cut into 12 or 16 slices and serve with your favorite cuppa.