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Almond Cake Recipe
This recipe is a simple and easy option for buffets, as it works well baked into slabs or in small rings. It is both dairy-free and gluten-free, making it suitable for various dietary requirements.
The Story Behind the Recipe
Years ago, as a young commis, I was making an 8kg batch of orange flourless cake. I clearly wasn’t paying attention and forgot to add the orange purée. By the time I realized, the cake was already in the oven—I was in trouble. My chef decided to roll with it, and we waited to see how it turned out. The aroma was amazing, and the cake baked beautifully, remaining super moist maybe a little too moist. We used it on the dietary stand and received fantastic feedback. After that, we refined the recipe, and this version was born. Since this mistake was a bit of an “airhead” moment, I like to call this cake Airhead Almond!
Ingredients
For the Cake:
- 50g desiccated coconut
- 200g almond meal
- 125g sugar
- 2g baking powder
- Dash of vanilla extract
- 3 eggs
- 60g almond flakes
Optional: A dash of Grand Marnier and orange zest for added depth
Instructions
- Preheat the oven to 175°C.
- Sift the almond meal and baking powder into the coconut and sugar.
- Whisk in the eggs and vanilla extract.
- Pour the mixture into a 9-inch ring.
- Sprinkle almond flakes over the top.
- Bake for 30 minutes, or until light golden.
- Enjoy!
Pairings
This almond cake pairs beautifully with:
- Citrus compote – Orange, mandarin, or lemon compote enhances the nutty flavors.
- Honey saffron syrup – A delicate drizzle adds warmth and depth.
- Vanilla bean ice cream – The creamy contrast complements the cake’s texture.
- Dark chocolate ganache – A luxurious pairing for a richer experience.
- Espresso or spiced chai tea – The bold flavors balance the cake’s sweetness.
- Roasted fig or pear slices – Their caramelised flavours add an elegant touch.
