FLOURLESS ALMOND MERINGUE CAKE
GLUTEN FREE
| ULTIMATE RECIPE
Flourless Almond Cake | Gluten Free – This cake is super special because no flour is used. In other words, it’s gluten free. And the topping is using meringue with slice almond on top, and it smells so good. I was amazed that the cake came out so soft and moist, not dense at all. I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Pan size: 7 inch round pan, greased and lined with parchment paper.
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Almond Cake
170g [¾ cup] unsalted butter
45g [3 tbsp] whole milk
15g [1 tbsp] white vinegar
120g [½ cup + 2 tbsp] fine sugar
3 large eggs
1 tsp vanilla extract
½ tsp salt
80g [¾ cup] ground almond
80g [â…” cup] cornstarch
1 tsp baking powder
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Meringue topping
3 egg whites
50g [¼ cup] fine sugar
Almond slice
Powdered sugar
Instructions:
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Almond Cake
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Preheat oven at 165°C/330°F.
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Mix milk and vinegar. Let it rest for 5 minutes.
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Prep a 7 inch pan, greased and lined with parchment.
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In a large bowl, add softened butter and sugar. Mix on high speed until creamy, fluffy and pale. Scrape the bowl occasionally for even mixing.
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Add in the eggs, one at a time. Mix until well combined.
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Add vanilla and salt. Mix until well combined.
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Sift in the dry ingredients. Mix just until combined. Do not over mix.
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Add in the milk mixture. Mix until combined.
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Transfer batter into the prepared pan.
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Bake at preheated oven at 170°C/340°F for 30 minutes.
Remark: 30 minutes is only half way baking. While waiting for the baking, immediately prepare the
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Meringue topping
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In a large bowl, add the cold egg white. Add in the cream of tartar. Mix on low speed until foamy. Add in the sugar in few batches. Continue mixing on high speed until stiff peaks formed.
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Once the cake 30 minutes is up, bring the cake out from the oven, add in the meringue on the top. Sprinkle some almond slice.
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Continue baking at 170°C/340°F for another 30 minutes.
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Let the cake cool. Dust some powdered sugar.
