I was craving almond cake when I made this…. something with a strong flavor but not too sweet. The caramel sauce is a really nice topping. I found it added the sugar that I wanted, but I could easily vary how much I added, depending on the mood I was in. The cake was yummy and it definitely got the roommate stamp of approval, but I think in the end I ended up liking the sauce more than the cake itself…. haha. You know how it goes!
As always, let me know how it goes. :)
xo – Simone
Almond Cake Served with a Sweet Caramel Sauce
For the cake: 1 3/4 cups almond flour, 6 large eggs, separated, 1 1/4 cups powdered sugar plus some for dusting, grated zest of one orange, grated zest of one lemon, 4 drops almond extract
For the sauce: 1 1/2 cups turbinado sugar, 1/3 cup water, 1 1/4 cups heavy cream, 1/2 teaspoon vanilla extract (You won’t use all of the sauce! I put mine in my coffee for the next week instead of sugar and couldn’t have been happier. Cut the recipe in half if you don’t think you’ll use it.)
To make the sauce:
Mix the water and sugar in a saucepan and cook on low heat without stirring until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown, about five to seven minutes, gently swirling the pan to stir.Watch the mixture carefully at the end as it can go from caramel to burnt pretty easily.
Turn off the heat and slowly add the cream and vanilla – don’t worry if it bubbles violently. Simmer over low heat until the caramel dissolves and the sauce is smooth. Let the caramel sauce cool to room temperature or keep in the refrigerator until ready to use.
To make the cake: With an electric hand mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the almond flour and mix well. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture.
Pour the cake batter in a nine inch non stick springform pan and bake in a preheated 350 degree Fahrenheit for 40 minutes or until it feels firm to the touch.
Serve with caramel sauce drizzled over and dusted with confectioner’s sugar.