Sandra This Joanna Gaines Almond Cake Recipe is a light and fluffy recipe, which calls for almond flour and eggs. The zesty lemon flavor contrasts beautifully with the nutty almond flour. Using whipped egg whites keeps the cake light and airy, and finishing it with sliced almonds gives it a lovely crunchy texture. Confectioners’ sugar and lemon slices make a simple, elegant accompaniment. It’s a classic, foolproof recipe, ready in about 45 minutes.
Joanna Gaines Almond Cake Recipe Ingredients
- 1 1/2 cups almond flour, measured correctly*
- 4 eggs, separated, room temperature
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest, grated from 1 large lemon
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices for garnish, optional
How To Make Joanna Gaines Almond Cake Recipe
- Prep the oven and pan: Grease a 9-inch round cake pan or springform pan. Line the bottom with a circle of parchment paper and preheat your oven to 350°F.
- Beat the yolks: In a large mixing bowl, combine the 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed for 3 minutes until thick, creamy, and lightened in color.
- Combine dry ingredients: Use a spatula to fold in the almond flour and lemon zest until fully incorporated into the yolk mixture.
- Whip the egg whites: In a separate clean bowl, beat the 4 egg whites until stiff peaks form, which should take about 2 minutes.
- Fold the batter: Fold the egg whites into the almond batter one heaping spoonful at a time. Fold gently just until incorporated to ensure the batter remains even and light.
- Bake the cake: Transfer the batter to the prepared pan and sprinkle the top with sliced almonds. Bake at 350°F for 30 minutes until the top is firm.
- Rest and cool: Let the cake rest in the pan for 15 minutes. Run a thin spatula around the sides to loosen, then invert the cake and place it right side up on a cooling rack.
Recipe Tips
- How to measure almond flour accurately: Spoon the flour into a dry measuring cup and level it off with a knife; do not compress it or you will end up with too much flour.
- How to get stiff egg white peaks: Ensure your bowl and beaters are completely free of oil or grease, and make sure no yolk gets into the whites.
- How to prevent the cake from deflating: Fold the egg whites in very gently with a spatula rather than stirring to keep the air bubbles intact.
- How to tell when the cake is done: The top should be golden brown and feel firm to a light touch; a toothpick inserted into the center should come out clean.
What To Serve With Joanna Gaines Almond Cake Recipe?
This Joanna Gaines Almond Cake Recipe is an elegant dessert that needs a bright, fresh finish! A side of Fresh Macerated Berries is the classic choice to complement the lemon zest. For a lighter touch, a dollop of Whipped Mascarpone adds a lovely creaminess that balances the nutty base! A hot cup of Earl Grey Tea or a Lemon Glaze pairs wonderfully with the delicate, gluten-free crumb.
How To Store Joanna Gaines Almond Cake Recipe
- Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the cooled cake tightly in plastic wrap and store in a freezer-safe container for up to 3 months; thaw overnight on the counter.
Joanna Gaines Almond Cake Recipe Nutrition Facts
- Calories: 218 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Sodium: 45mg
- Total Carbohydrates: 17g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this recipe relies on the specific texture and fat content of almond flour. Substituting with wheat flour would require different measurements and leavening agents.
This usually happens if the egg whites were under-whipped or if the cake was moved too much before it was fully set in the oven.
Yes! Because it uses almond flour as the base and no wheat-based ingredients, it is a perfect gluten-free dessert option.
Try More Recipes:
- Joanna Gaines Chocolate Cake Recipe
- Joanna Gaines Pumpkin Cheesecake Recipe
- Joanna Gaines Classic Cheesecake Recipe
Joanna Gaines Almond Cake Recipe
Description
A light and airy gluten-free sponge cake made with almond flour and lemon zest, topped with toasted sliced almonds for a delicate crunch.
Ingredients
Instructions
- Preheat oven to 350°F and line a 9-inch pan with parchment.
- Beat yolks and sugar on high for 3 minutes until thick and light.
- Fold in almond flour and lemon zest with a spatula.
- Whip egg whites to stiff peaks in a separate bowl.
- Gently fold egg whites into the batter one spoonful at a time.
- Pour into pan, top with almonds, and bake for 30 minutes.
- Rest for 15 minutes before removing from the pan to cool.
Notes
- Use room temperature eggs for maximum volume.
- Do not over-mix once the egg whites are added.
- Level off almond flour with a knife for accurate measuring.
