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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
almond flour cake recipe
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: general
Description
A naturally gluten-free almond flour cake with a moist, tender crumb, complemented by an aromatic cardamom-rosewater syrup. It’s elegant enough for guests but simple enough for a weeknight dessert.
Ingredients
- 1.75 cups blanched almond flour
- 0.75 cup + 2 tbsp granulated sugar, divided
- 0.5 cup unsalted butter, softened, plus extra for greasing
- 3 large eggs, room temperature
- 2 tsp baking powder
- 0.25 tsp fine sea salt
- 1 tsp vanilla extract
- 0.5 cup water
- 6 green cardamom pods, lightly crushed (or 0.5 tsp ground cardamom)
- 1 tsp rosewater
- 0.75 cup shelled pistachios, chopped, divided (for crumble and garnish)
- 1 tbsp all-purpose flour (note: substitute GF blend for fully GF)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep Pan and Crumble: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, line with parchment, and dust with almond flour. In a small bowl, combine 0.5 cup pistachios, 2 tbsp sugar, 1 tbsp flour, and 1 tbsp melted butter to form the crumble topping.
- Cream Butter and Sugar: In a large mixing bowl, beat 0.5 cup butter with 0.5 cup + 2 tbsp sugar using an electric mixer until light, pale, and fluffy (3-4 minutes).
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until *just* combined. Do not overmix.
- Bake Cake and Make Syrup: Pour the batter into the prepared pan and sprinkle evenly with the pistachio crumble. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. While the cake bakes, prepare the syrup by simmering 0.5 cup water, 2 tbsp sugar, and crushed cardamom pods (or ground cardamom) until sugar dissolves. Simmer for 2-3 minutes, then remove from heat and stir in the rosewater. Strain if using pods.
- Soak and Garnish: Immediately poke several holes over the entire surface of the hot cake. Pour the warm syrup evenly over the cake, allowing it to soak completely. Let the cake cool completely in the pan on a wire rack. To serve, flip onto a platter and garnish with the remaining chopped pistachios.
Notes
To achieve a tender crumb, ensure eggs and butter are at room temperature before mixing. Avoid overmixing the batter, and use a kitchen scale for accurate measurements of almond flour. The syrup is essential for moisture; don’t skip this step. The cake can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: baking
- Cuisine: middle eastern
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg