I was experimenting with a few recipes using ground nuts and almond flour as ingredients. This almond cake comes out of the oven with a soft texture and tastes great.
In this recipe, slices of almond cake are served up with toasted nuts, whipped cream, and fresh peaches.
Almond Cake with Peanuts, Peaches, Pistachios, Cardamom, & Cream
I was experimenting with a few recipes using ground nuts and almond flour as ingredients. This almond cake comes out of the oven with a soft texture and tastes great. In this recipe, slices of almond cake are served up with toasted nuts, whipped cream, and fresh peaches.
Ingredients
- 1.5 Tbsp salted butter, softened
- 4 egg yolks (saving the whites for later)
- ½ cup + 1 Tbsp white granulated sugar
- 1.5 cups almond flour
- Zest of 2 lemons
- ¼ tsp kosher salt
- 4 egg whites
- 1 cup heavy whipping cream
- ¼ tsp ground green cardamom
- 2 ripe peaches, cut into slices
- 3 Tbsp sliced almonds, lightly toasted
- 3 Tbsp toasted peanuts, roughly chopped
- 3 Tbsp toasted pistachios, roughly chopped
Instructions
- Preheat oven to 350F.
- Grease your 9” cake pan with the 1.5 Tbsp softened butter, leaving a generous coating on the sides and bottom.
- Cut a piece of parchment in a circle to fit in the bottom of the cake pan.
- Set greased and parchment-lined cake pan aside for later.
- Combine the egg yolks with ½ cup of white granulated sugar and whisk for 4 minutes on medium-high speed using a stand mixer.
- Use a rubber spatula to fold in and incorporate the almond flour, lemon zest, and kosher salt into the mixture of egg yolks and sugar.
- In a separate bowl, whip the egg whites using your stand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter mixture using a rubber spatula.
- Pour the batter gently into the prepared cake pan.
- Bake in the oven at 350F for roughly 30 minutes until lightly golden brown in the center, or until a cake tester inserted into the center of the cake comes out clean.
- When the cake is cooked, remove from the oven and allow to cool at room temperature for roughly 30 minutes.
- Invert the cake onto a plate and allow to cool for another 15 minutes before slicing and serving.
- While your almond cake is cooling down, prepare your cardamom whipped cream.
- Whip the cold heavy whipping cream with 1 Tbsp white granulated sugar and ¼ tsp ground green cardamom until you have arrived at your desired whipped cream consistency.
- Cover and set aside in the fridge for when your cake has cooled and you are ready to serve.
- Prepare your freshly sliced peaches and chopped toasted nuts.
- Cut the almond cake into slices, and serve each slice with a scoop of whipped cream, ripe peach slices, and toasted peanuts, almonds, and pistachios.
Notes
This cake can be made the day ahead of when you want to serve it with the toasted nuts, whipped cream, and fresh peaches.