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Slices of flourless almond torte on white plates.

High Altitude Flourless Almond Cake (GF)

Heather Smoke
A light and creamy, gluten-free dessert that's part cake and part custard, full of almond flavor, and drizzled with sweet almond icing.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings12

Equipment

  • 8 or 9 inch springform pan

Ingredients
 

Cake

  • 8 oz cream cheese, softened to room temperature
  • 4 oz (1/2 cup) unsalted butter, softened to room temperature
  • 8 oz almond paste (NOT almond pastry filling)
  • ¼ cup granulated sugar
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup almond flour

Icing

  • ¼ cup granulated sugar
  • 1 tbsp light corn syrup
  • 2 tbsp water
  • ½ tsp almond extract
  • 1 cup powdered sugar
  • 1 tbsp unsalted butter
  • ¼ cup almonds, toasted and chopped

Instructions
 

Cake

  • Preheat the oven to 325 F, and lightly spray an 8 or 9 inch spring-form pan with non-stick spray.
  • In a large bowl, use an electric mixer (handheld or stand) to beat the cream cheese, butter, almond paste, sugar, salt and vanilla for 3 minutes, until light and fluffy.
  • Beat in the eggs, one at a time, beating well after each. Scrape the bowl down and beat again for 10 seconds.
  • Fold in the almond flour.
  • Pour the batter into the prepared pan. Bake on the center oven rack for about 40-45 minutes. The cake should be puffed and set, and just starting to turn a pale golden brown.
  • Set the cake on a cooling rack and cool for 2 hours, then remove the sides of the pan, and set the cake on a serving plate.
  • Note that the cake gets its leavening from eggs, which puff up somewhat like a souffle while baking. As the cake cools, it will settle back down and won't look nearly as puffed as it does when you first take it out of the oven.

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.
  • Remove from the heat and whisk in the almond extract, powdered sugar and butter until thick and smooth. Immediately pour the icing on top of the cake, letting it drip down the sides. The icing will set and crust over quickly.
  • Sprinkle with the chopped almonds.
  • This cake can be served slightly warm, or cooled completely and served at room temperature.

Notes

Leftover cake should be stored in an airtight container for up to 3 days.
Keyword Almond, Cake, Flourless, Gluten Free
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