1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cake.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and almond extract until the mixture is light and fluffy. This can be done by hand or with an electric mixer on medium speed.
3. Combine Dry Ingredients
In a separate bowl, combine the almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
4. Bake the Cake
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then remove the sides of the springform pan and transfer the cake to a cooling rack to cool completely. Once cooled, dust with powdered sugar if desired.
Tips and Tricks
- Almond Flour: Ensure you use finely ground almond flour for the best texture. Coarser almond meal can result in a grittier cake.
- Flavor Variations: Add a teaspoon of citrus zest (like lemon or orange) to the batter for a refreshing twist.
- Toppings: Top the cake with fresh berries, a dollop of whipped cream, or a drizzle of melted chocolate for extra indulgence.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
FAQ
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