High Altitude Flourless Almond Cake (GF)
This rich and moist flourless almond cake is full of almond flavor, naturally gluten free, drizzled with sweet almond icing and sprinkled with crunchy almonds.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8 or 9 inch springform pan
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cake
- 8 oz block cream cheese, softened to room temperature
- 4 oz (1/2 cup) unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large eggs, room temperature
- 1 ½ cups finely ground almond flour
Icing
- 3 tbsp granulated sugar
- 2 tsp light corn syrup
- 1 ½ tbsp water
- 1 tbsp unsalted butter
- ¼ tsp almond extract
- ¾ cup powdered sugar
- ¼ cup sliced or chopped almonds
Instructions
Cake
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray an 8 or 9 inch spring-form pan with non-stick baking spray. Line the bottom of the pan with a circle of baking parchment paper.
- In a large bowl, use an electric mixer (handheld or stand) to beat the cream cheese, butter, sugar, salt, vanilla and almond extract for about 3 minutes, until light and fluffy.
- Beat in the eggs, one at a time, beating well after each. Scrape the bowl down, then mix in the almond flour on low speed for about 30 seconds, until well combined.
- Pour the batter into the prepared pan. Bake on the center oven rack for about 50-55 minutes, until puffed and golden brown, and the top springs back when gently touched.
- Set the cake on a cooling rack and cool for 30 minutes, then remove the sides of the pan. Cool completely before removing the cake from the base of the pan. Set the cake on a serving plate before adding the icing.
- Note that this cake gets its leavening from eggs, which puff up while baking. As the cake cools, the center will settle back down and won't look nearly as puffed as it does when you first take it out of the oven. If you prefer, you can use a sharp knife to trim the raised edge around the cake, so that it's level with the center.
Icing
- In a saucepan, combine the granulated sugar, corn syrup and water. Over medium heat, bring the sugar to a simmer, and cook just until the sugar is dissolved. Turn off the heat, and stir in the butter until melted.
- Remove from the heat, then whisk in the almond extract and the powdered sugar until thick and smooth. Immediately pour the icing on top of the cake, spreading it out with an offset icing spatula so it drips over the edges.
- Sprinkle with the chopped almonds quickly, before the icing sets and crusts over.
Notes
Leftover cake should be stored in an airtight container at room temperature for up to 3 days.
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