Norwegian Almond Cake

This gluten-free cake is made with ground almonds instead of flour and topped with a rich custard glaze.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 514 Calories

Ingredients

• 1 teaspoon baking powder
• 5 egg whites
• 5 egg yolks
• 2 cups almond meal
• 0.66666668653488 cup butter
• 0.66666668653488 cup white sugar
• 0.5 cup heavy cream
• 1.6666667461395 cups confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.

Step 2

Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.

Step 3

Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.