{"id":22974,"date":"2020-06-26T17:22:16","date_gmt":"2020-06-27T00:22:16","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=22974"},"modified":"2020-08-07T08:53:11","modified_gmt":"2020-08-07T15:53:11","slug":"almond-flour-cake","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/almond-flour-cake\/","title":{"rendered":"Almond Flour Cake"},"content":{"rendered":"\n

Slightly boozy and rich with butter, this almond flour cake is the perfect pairing for fresh berries and stonefruit. Its texture is at once decadent and light, and when you layer it with billowy whipped cream and ripe cherries still dripping with juice, you're in for a spectacular treat.<\/em><\/p>\n\n\n

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\"Three-layer<\/figure>\n<\/div>\n\n\n

What's in it?<\/h2>\n\n\n\n

Almond flour cakes were popular in Europe and colonial America during the 18th century. These celebratory treats featured pounds of butter, dozens of eggs, whole cane sugar, and plenty of booze in the way of brandy and sherry. <\/p>\n\n\n\n

Thanks to all that butter and eggs, its rich flavor is reminiscent of butter cake<\/a> - only somehow even more moist and flavorful. <\/p>\n\n\n\n

In this version, we dial back the sugar and eggs and replace brandy and sherry with kirsch and amaretto which amplify the almond flavor. <\/p>\n\n\n\n

Why almond flour?<\/h2>\n\n\n\n

Almond flour has a rich flavor complemented by butter, and it pairs beautifully with summer fruits like strawberries, raspberries, and cherries. The use of almond flour in pastries and cakes dates back centuries, and this recipe is adapted from an 18th-century almond cake that was spiked with sherry and dotted with dried currants. <\/p>\n\n\n\n

While other historical cake recipes like this Election Cake<\/a> call for wheat flour and sourdough starter<\/a>, almond-based cakes were popular too. In addition to their rich flavor and light, creamy texture, the fat and protein content of almond-based pastries makes them particularly satisfying.<\/p>\n\n\n\n

Baking tips<\/h2>\n\n\n\n

This cake is straightforward to make and simple. Keep in mind that the cake contains no leavening agent; rather, it achieves its delicate and rich texture by incorporating air into the batter. So beat the butter and other ingredients together until fluffy and expanded. These other tips will also help to make sure your cake comes out beautifully.<\/p>\n\n\n\n