Flourless Almond Cake with Pear Preserves

Flourless Almond Cake

Our Flourless Almond Cake is a gluten-free treat any day of the week.

Flourless Almond Cake with Pear Preserves
Yield: 14 servings • Preparation: 30 minutes • Bake: 30 minutes • Cool: 1 hour
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Ingredients
  1. 1¼ cups whole raw almonds with skins
  2. 4 large eggs, separated
  3. ¾ cup superfine or castor sugar
  4. ¼ teaspoon almond extract
  5. ¼ teaspoon salt
  6. 1 (11.5-ounce) jar pear preserves, such as Braswell’s
Instructions
  1. Preheat oven to 350°.
  2. Generously coat a 9-inch springform pan with butter and then with flour, shaking out excess. Set aside.
  3. In the work bowl of a food processor, pulse almonds until finely ground, being careful not to overprocess into a nut butter. Set aside.
  4. In a large bowl, combine egg yolks and sugar, beating at high speed with an electric mixer until light and creamy, approximately 2 minutes. Add almond extract.
  5. Add salt to ground almonds, whisking well. Add to egg-yolk mixture, beating at medium speed until incorporated. Batter will be very stiff. Set aside.
  6. In another bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Spoon one-third of beaten egg whites into almond batter, stirring vigorously to loosen mixture. Add remaining egg whites, folding to incorporate. Spread mixture into prepared pan, smoothing with a spatula.
  7. Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, approximately 30 minutes. (Top of cake will feel somewhat firm to the touch.) Let cake cool completely in pan, approximately 1 hour.*
  8. Remove cake from pan, and place cake on a cake plate.
  9. In a small saucepan, melt pear preserves over low heat, stirring to loosen. Spoon preserves over surface of cake, spreading evenly.
  10. Cut cake into thin wedges to serve.
Notes
  1. *Cake should pull away from sides of pan as it cools. If it doesn’t, run a sharp knife around sides of cake to loosen.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime January/February 2014

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