White Almond Cake
A light and moist almond-flavored cake made with ground almonds and a tender crumb, perfect for celebrations or an elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (100g) blanched almonds, finely ground
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 4 large egg whites
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg whites one at a time until fully incorporated.
- Gently fold in the ground almonds, all-purpose flour, almond extract, and salt until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra moist cake, serve with a dollop of whipped cream or fresh berries on the side.