Almond Cake Recipe (VIDEO)

This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won’t believe it is a grain free and gluten free cake recipe!

Almond Cake Recipe over the top view garnished with almond slices and lemons with slice cut out

This almond cake comes together quickly and is perfect for unexpected company or satisfying the evening sweet tooth.ย My mother particularly loved this recipe and no matter how old you are, when your Mom is impressed, it’s a big deal :).

We added our Amazon affiliate links for the tools we used to make this recipe.

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One of my readers, Yana P. wrote in and shared this Calabrian Walnut Cake with us and since there is a Walnut allergy in the family, we made it (even simpler) into an almond flour cake and changed the proportions. I made it 3 times in 1 week and it disappeared fast every single time. Its a keeper!

Watch How to Make Almond Cake:

The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds.You can also make a double batch and create a stunning two-layer cake since it bakes up level and is sturdy enough to stack. This would make an amazing gluten free birthday cake!!

Piece of cake on a fork showing texture of soft almond flour cake

Ingredients for Easy Almond Cake:

Literally all you need to make this cake are 4 main ingredients: almond flour, eggs, sugar and lemon zest. I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below)

Ingredients for almond flour cake with almond flour, sliced almonds, eggs, sugar and lemon zest

How to Measure Almond Flour Correctly:

Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond meal into the cup or you may end up with up to 50% more flour! Read all of our tips and tricks for how to measure accurately for baking.

How to Separate Eggs and Bring to Room Temperature:

To separate eggs, you can either use an egg separator or the shells of your egg if you get a clean break on the shell. It is easier to separate eggs while they are cold. To do that, separate eggs then cover and leave at room temperature no more than 30-60 minutes. You could also separate them and place into separate small bowls and set the egg whites over a larger bowl with warm water so the bowl with the egg white warms up within 5-10 minutes.

Angle of slice of cake being cut from the almond cake for serving

Almond Cake Recipe Printable:

Almond Cake Recipe

5 from 21 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Almond cake recipe with lemon and a slice removed
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won't believe it is a grain free and gluten free cake recipe!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Calories: 218 kcal
Servings: 8 slices

Ingredients

Almond Cake 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

Instructions

Prep:

  1. Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350หšF.



Almond Cake Recipe Instructions:

  1. In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer. 

  2. In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.

  3. Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350หšF for 30 minutes or until top is firm.

  4. Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.

Nutrition Facts
Almond Cake Recipe
Amount Per Serving
Calories 218 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 81mg 27%
Sodium 31mg 1%
Potassium 54mg 2%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 13g
Protein 7g 14%
Vitamin A 2.4%
Vitamin C 1.2%
Calcium 6.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Almond Flour Recipes you will LOVE:

Q: What are your very favorite almond flour recipes or gluten free recipes? I’d love to hear from you in a comment below! We are always looking for new ideas.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Inga
    July 7, 2018

    Not sure if I added the stars, definitely 5 star. Reply

    • Natashas Kitchen
      July 8, 2018

      You sure did! Thank you for the wonderful review, Inga! ๐Ÿ™‚ Reply

  • Inga
    July 7, 2018

    Made a double batch of this cake today. I didnโ€™t have any citrus to zest so I substituted with rum – turned out absolutely delicious. The texture of this cake is very light yet fulfilling. I have celiac and absolutely loved this cake, my family who is not gluten conscious also loved this cake, and Iโ€™m happy to report that it was eaten within an hour. Thank you Natasha! Reply

    • Natashas Kitchen
      July 8, 2018

      You’re welcome! I’m so happy you all enjoyed the Almond cake! Reply

  • FaridabadCake
    July 7, 2018

    Hi there,

    Whenever I visit your website, I find something new and amazing work. Your work is amazing. I loved it.

    Thanks for your amazing recipes. Reply

    • Natashas Kitchen
      July 7, 2018

      Aww, Thank you for the wonderful compliment! Reply

  • Julia Korotysh
    July 6, 2018

    It turned out to be SO good as I did everything according to the recipe. Instead of lemon zest I put orange zest. Yum!!! Thank you thank you Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Julia! That’s just awesome!! Thank you for sharing your wonderful review ๐Ÿ™‚ Reply

  • rose
    July 3, 2018

    Tried it and came out really well. Thanks for the simple yet amazing recipes. By the way, can you try a coconut flour gluten free recipe?Would love to try your version Reply

    • Natashas Kitchen
      July 3, 2018

      I havenโ€™t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

  • Peter
    June 16, 2018

    If you replace sugar with 1/4 of the amount with stevia it reduces the carbohydrates significantly Reply

    • Natashas Kitchen
      June 16, 2018

      Thank you for sharing that with us Peter! Reply

  • Alyona
    June 6, 2018

    Hi Natasha, Made this today, good recipe. Tasted like lemon pound cake and it’s flourless! Mine did come out pretty low but a smaller sized pan could help with that. Reply

    • Natashas Kitchen
      June 6, 2018

      Iโ€™m so glad you enjoyed it, Alyona! Reply

    • Mem
      July 8, 2018

      Do you think this cake would do well in a pineapple upside down cake? Reply

  • Brooke Capps
    June 2, 2018

    I will enjoy this Almond Cake–but would really appreciate the Walnut Cake as well!

    Thanks,

    Brooke Capps Reply

  • Anna
    May 31, 2018

    Natasha, any chance youve tried this with an egg substitute? This is my absolute favorite cake (I make it with a lemon rosemary glaze and itโ€™s BONKERS) but Iโ€™d like to bake it as a birthday cake for a friend with a severe gluten and egg allergy! Reply

    • Natasha
      May 31, 2018

      Hi Anna, I’m so happy you love the recipe! You’ll have to share the details on that glaze – it sounds so amazing! I honestly have not experimented with making this egg free, but I think it would be very difficult to get the same results with a substitute. Reply

    • Martha
      July 4, 2018

      anna you can try with a flax seed egg substitute. Just google flax seed egg and youll see how to make it. Its simple, just flax seeds and water. Ive used the flax seed egg with gluten free pancake mix when i didnt have eggs and the pancakes turned out just fine. Reply

  • Sharmila
    May 29, 2018

    Do you have a recipe for moist chocolate cake

    Thanks Reply

    • Natasha's Kitchen
      May 30, 2018

      Hello Sharmila! I have several chocolate cake recipes. Click here to see what recipes I have in my archive. I hope this helps! Reply

  • kemala hayati
    May 28, 2018

    how tall your cake is? before bake and after bake? Reply

    • Natasha
      May 28, 2018

      Hi Kemala, it’s around 1″ before baking and 1 3/4″ to 2″ after baking. Reply

      • kemala hayati
        May 28, 2018

        i love the fact that you always replying to question natasha, thanks so much it means a lot๐Ÿ˜€ Reply

  • kemala hayati
    May 20, 2018

    what if i wanna make this into 6/7/8 inch round cake pan? Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      Hi Kemala, I haven’t tried using those sizes but you would probably need some modifications in bake time. I’m not sure if this recipe would overfill a 6″ pan. Here’s a helpful article when converting cakes to different sized pansReply

  • Rez
    May 20, 2018

    Thank you so much for the ”Metric” measurement option. It really helps a lot. Reply

    • Natasha's Kitchen
      May 20, 2018

      You’re welcome! It’ll take time to add them to all of our recipes, but totally worth it! Reply

  • kemala hayati
    May 19, 2018

    please add gram conversion i need it so muchh thanks Reply

    • Natasha's Kitchen
      May 19, 2018

      Hello Kemala, there is a conversion tool included in the recipe below the listed ingredients where you can chose “Metric”. Reply

  • Nafisah Innis
    May 16, 2018

    Just made this, and it turned out way better than I expected. Taste amazing, looks great, and super simple. Reply

    • Natasha's Kitchen
      May 17, 2018

      Awesome! Iโ€™m glad you love it. Thanks for sharing your great review! Reply

  • Wiebke
    May 10, 2018

    This looks so tasty, I have to try making it for the long weekend next week ๐Ÿ™‚
    But one question arises: are you using top/bottom heat or the fan (convection oven fan)? Reply

    • Natasha
      natashaskitchen
      May 10, 2018

      Hi Wiebke, I am using a conventional oven with top/bottom heat. ๐Ÿ™‚ Reply

      • May 12, 2018

        Thank you, Natasha ๐Ÿ™‚
        Now it’s hard to wait until Wednesday evening when I am going to bake this deliciously looking beauty of a cake. Reply

        • Natasha's Kitchen
          May 12, 2018

          My pleasure, I hope you love it! Reply

          • Wiebke
            May 16, 2018

            I definitively love it! This is a super tasty cake in itself, but if you need something “bigger” for some party I would suggest the following: make two of these cakes – but only one with the sliced almonds on top (maybe, maybe both). Then make a yogurt-mango-cream (or orange, or lemon instead of mango). Place one layer of cake at the bottom, then one layer of yoghurt-mango-cream and on top another one of these nice cakes. If desired have another layer of cream on top and around. That should be great for any party ๐Ÿ™‚

          • Natasha's Kitchen
            May 16, 2018

            Great tips and suggestions, thanks for sharing with other readers!

  • Mrs. Finkel
    May 9, 2018

    Natasha, that almond cake turned out to be amazing from the 1st attempt! My friends and family now think I’m the best baker EVER. You are a treasure. Thank you SO much for the recipe and instructions. Reply

    • Natasha's Kitchen
      May 9, 2018

      My pleasure! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review! Reply

  • Anna
    May 3, 2018

    Loved this recipe! Tastes phenomenal (: I want to make it again but if I added blueberries or raspberries in the batter Would it still be moist? Or would I ruin it that way? Reply

    • Natasha
      natashaskitchen
      May 3, 2018

      Hi Anna, I haven’t tried but it’s worth an experiment. If you make it, let me know how it goes. Reply

      • Anna
        May 22, 2018

        Turned out great with the berries inside of it (: Reply

        • Natasha's Kitchen
          May 22, 2018

          Excellent, Iโ€™m glad to hear that Anna! Reply

  • lorryfry
    May 1, 2018

    I will be doing this tomorrow but using swerve as to make it keto! I look forward to it ! thank you Reply

    • Natasha's Kitchen
      May 2, 2018

      I hope you enjoy it, please let me know what you think! Reply

  • Valentina
    May 1, 2018

    I made it yesterday, doubled the recipe for a 9×5 pan and it’s a keeper! Next time I will make a cake out of it, just have to pair it with the right frosting. Reply

    • Natasha's Kitchen
      May 2, 2018

      I’m happy to hear you enjoy the recipe, thanks for sharing your great review! Reply

  • Natasha C.
    April 28, 2018

    Just made this Almond Cake and it was gone in 10 minutes! It was so delicious and I know it will be a go-to and favorite in our house! My son with Celiac Disease (he has to be on a gluten free diet) ate 3 pieces. Winner! ๐Ÿ˜ƒ It was so beautiful, wish I could post a picture. Thanks for the recipe Natasha! Oh and by the way, love your name! ๐Ÿ˜‰ Reply

    • Natasha's Kitchen
      April 28, 2018

      You’re welcome Natasha! I’m so glad to hear how much you and your family enjoy the recipe. Thanks for sharing your awesome review! ๐Ÿ™‚ Reply

  • NPJM
    April 27, 2018

    Just made this almond cake. I turned out so well. Light and moist! Definitely easy to handle, so making a couple of these and putting them into a layer cake was a breeze. I used a lemon butter cream for frosting. Fabulous. Thank you for posting this recipe! Reply

    • Natasha's Kitchen
      April 27, 2018

      My pleasure! Iโ€™m happy you enjoy the recipe so much. Thanks for sharing your excellent review with other readers! Reply

  • DS
    April 26, 2018

    Hi Natasha,

    Thankyou for the wonderful recipe! I would like to try this with Orange Zest instead of lemon. Should I be using the same amount as lemon zest? Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi DS, yes I would use the same amount or more of the orange zest. Orange zest isn’t quite as potent in flavor so you might try a little more. Reply

      • DS
        April 29, 2018

        Tried the recipe with a tbsp of orange zest and it turned out amazing! Such a soft and light cake! Reply

        • Natasha's Kitchen
          April 30, 2018

          Great suggestion, I will have to try that myself! Thanks for sharing your great review with other readers! Reply

  • Debra C
    April 26, 2018

    Hi, Natasha. I recently moved to New Mexico where the elevation is about 5,000 ft above sea level. Can you tell me what modifications to make when I bake at high altitudes? Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi Debra, I wish I could be more helpful with that but I don’t have a way to test it. Maybe someone else has tried their experience with baking this cake in high altitudes? If so, please let us know and thanks in advance! ๐Ÿ™‚ Here is a link to some good general guidelines for high altitude bakingReply

      • Alisha Winters
        April 29, 2018

        We live in Colorado Springs at about 6000ft above sea level and I bake everything 25degrees above the temp given in the recipe. I do everything else the same so far and I haven’t had any issues. I hope that helps a little. Reply

  • Marjanne Turton
    April 25, 2018

    I made this recipe for me because I love baking with almond flour.My husband ate it all up! We loved the flavor and the texture was perfect.
    Thanks!! Reply

    • Natasha's Kitchen
      April 25, 2018

      You’re welcome Marjanne! I’m glad you both enjoy the recipe as much as I do. Thanks for sharing your fantastic review! Reply

  • Yaffa
    April 25, 2018

    Hi Natasha,
    Do you have cake/cookies or other sweets that doesnt conatain sugar or flour? Reply

    • Natasha
      natashaskitchen
      April 25, 2018

      Hi Yaffa, I can’t think of any that don’t have either sugar or flour besides a fruit salad. I don’t have anything baked like that. Reply

    • Martha
      July 4, 2018

      Natasha, you can try replacing the sugar with a sugar replacement like sucrolose or stevia. And then use almond flour or coconut flour for baking Reply

  • Natalie Ellis
    April 23, 2018

    It’s truly the easiest recipe!! I love simple things ๐Ÿ˜๐Ÿ˜
    I think it would be great with lemon jams or chocolate sauce ๐Ÿ˜‹ Reply

    • Natasha's Kitchen
      April 24, 2018

      Yum, that does sound delicious! I’m glad you enjoy the recipe Natalie, thanks for sharing your great review! Reply

  • Han
    April 22, 2018

    Thank you for such a delicious cake Natasha. My family devoured the cake within a few hours and asked me to bake a second one the same day. I donโ€™t like the overly sweet American cake so I love your recipes. Can you help me with a baking question? If I want to cut down the sugar in a recipe, what can I do to keep the cake moist and not dry out? And do you have a recipe for rum cake? Iโ€™ve been looking for one but all of them have a higher ratio of sugar to flour. Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      Hi Han, I haven’t tested it with less sugar but I think you could still make it work well with 1/3 cup sugar if you wanted to cut it down even more. I think at 1/3 cup you could leave everything else the same. Reply

  • Vanessa
    April 21, 2018

    What is the difference between almond flour and almond meal? I love you Natasha for such wonderful recipes….. Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      Hi Vanessa, almond flour is basically almond meal that is finely ground. Almond flour is usually made with blanched almonds so you won’t see the brown flex in almond flour. Here is an article that goes into more detail on the difference between almond flour and almond mealReply

  • Allyson
    April 21, 2018

    Natasha,
    I am so glad you are adding some gluten-free recipes! I can’t wait to try the almond cake as I have a ton of almond flour and rarely use it. Have you tried other gluten-free flours? I love Grandpa’s Kitchen Gluten-Free flour blend and find I can make almost anything I want to and it tastes great, which is unusual for gluten free. I’m curious about your experience with gluten free flours and what you use. My favorite recipe is the Angel Food cake I make with the Grandpa’s Kitchen flour, my husband couldn’t believe it was gluten free.

    Thank you for all of your amazing recipes, I have tried many of them and they are now family favorites!! Reply

    • Natasha
      natashaskitchen
      April 22, 2018

      Hi Allyson, thank you for sharing! Which Angel Food cake recipe did you try gluten free? I’d love to experiment! I currently use the Namaste brand that I found at Costco and the results I have been getting are great! I experimented with my sponge cake recipe and it worked so well ๐Ÿ™‚ I will have to try the brand you recommended also! Thanks again! ๐Ÿ™‚ Reply

      • Allyson
        April 25, 2018

        Natasha,
        I would love your sponge cake recipe. I haven’t tried Namaste, but I’ve spoken to many people who have found it gritty with a bad after taste. I’m glad it is working for you. This is the Angel Food Cake recipe I use:

        Angel Food Cake

        3/4 c Grandpaโ€™s Kitchen Baking Flour Blend
        1 ยผ c granulated sugar
        1 ยพ c egg whites, room temperature
        3 Tbsp corn starch
        1 ยฝ tsp cream of tartar
        ยฝ tsp salt
        2 tsp vanilla

        Preheat oven to 350หšF. Move oven rack to lowest position (remove other racks).

        In medium bowl stir together flour blend and 3/4 c of the sugar. Set aside. In large mixing bowl, beat egg whites, cream of tartar and salt on medium speed with wire whip attachment until foamy. Increase speed to high and beat until egg whites have doubled in volume and thickened. About 2 minutes. Beat in remaining 3/4 c sugar a little at a time on high speed, add vanilla with last addition of sugar, until stiff and glossy meringue forms. Do not under beat.

        Sprinkle sugar/flour mixture, 1/4 cup at a time, over meringue, folding in just until mixture disappears, transfer egg white mixture to a very large bowl if necessary. Spoon into ungreased 10 inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.

        Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake.

        I hope you like it!
        Allyson Reply

        • Natasha
          natashaskitchen
          April 25, 2018

          Hi Allyson, thank you so much for sharing! This is the sponge cake recipe we use and we replace the flour with gluten free flour for a gluten free version :). Reply

          • Allyson
            April 28, 2018

            Thank you. I tried sending you a picture of the Angel Food cake but I couldn’t figure out how to upload it, it’s so pretty. You see it on the Grandpa’s Kitchen website along with a bunch of other recipes. They don’t have nearly as many as you, but they have some good ones.

          • Natasha
            natashaskitchen
            April 28, 2018

            Hi Allyson, I would love to see it! You can also email it to me: natasha @ natashaskitchen.com (no spaces). Thanks for thinking of me ๐Ÿ™‚

  • Debbie
    April 21, 2018

    Hi,
    Can you give the correct weight of the almond flour? I’d feel better that I was measuring correctly (haha — I don’t trust myself).
    Thanks! Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Debbie, scroll down to the bottom of the recipe and click “Metric” in the print-friendly section and you will get the weight in grams ๐Ÿ™‚ Reply

  • Natalie Marjasovs
    April 21, 2018

    Natasha, I love your recipes! Always work perfect. I was waiting for almond flour cake or cookies and plan to ask you for it. I made this cake today and it is delicious! Thank you so much! Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      I’m so happy you loved it!! Thank you for sharing your amazing review ๐Ÿ™‚ Reply

  • Sasha
    April 21, 2018

    I am beyond thrilled to see you experimenting with ‘alternative’ flours. You are such an inspirational source for me — but because we are on low carb diet, I cannot do some of your recipes – so this is a wonderful trend you are on. Thanks for the great site Reply

    • Natasha's Kitchen
      April 21, 2018

      My pleasure Sasha! I’m glad you enjoy the recipe, expect more of these in the future! Reply

  • Shannon Mark
    April 21, 2018

    Looks and sounds great! Do you think it would work with a sweetener instead of sugar? Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Shannon, I havenโ€™t experimented with anything besides sugar. It is on my list to try this with honey but without testing it first, I can’t make a specific recommendation.

      If someone else tries before I do, please let us know how it goes! ๐Ÿ™‚  Reply

      • Shannon Mark
        April 21, 2018

        Ty ๐Ÿ™‚ Reply

        • Natasha's Kitchen
          April 21, 2018

          You’re welcome! Reply

  • Julie
    April 21, 2018

    This cake looks yummy and amazing. I really want to try it. Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Thank you Julie!! I hope you LOVE it! ๐Ÿ™‚ Reply

  • Jackson
    April 20, 2018

    Is there a sugar free option for this delicious looking cake? Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Jackson, I honestly haven’t experimented with anything besides the 1/2 cup of sugar. It is on my list to try this with honey but I just haven’t experimented sugar free so I can’t make any recommendations on that. Reply

    • Sasha
      April 21, 2018

      My family is sugar free for the past 2+years. I use Sukrin 1:1 and Swerve confectioners to substitute refined sugar in this recipe. Reply

  • Victoria
    April 20, 2018

    So many of your recipes have lemon zest. I donโ€™t like citrusy smells and tastes. Is there anything else to substitute?
    Cake looks really good though. Will definitely try to bake it, if I find substitution for lemon zest. Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Victoria, since this recipe is so simple, you would have to replace it with something else for added flavor. You might try doubling the vanilla extract instead. The zest is not overpowering here though and it complements the almond flavor very well. Reply

    • Sasha
      April 21, 2018

      I used Almond extract + Mexican Guava thinly sliced on top instead of lemon. Any fresh fruit SPARSELY placed on top would add interest to this basic cake.You want firm, under-ripe fruit like pear, apple, or mango slices not something watery like watermelon. Reply

  • Rose Lea
    April 20, 2018

    Can you use finely ground almonds instead of flour? Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Rose, since almond flour is basically finely ground almonds, yes it can be done :). I would suggest googling how to make almond flour to get the correct consistency. Reply

  • Oksana
    April 20, 2018

    Lately you have not been incorporating step-by-step pictures in your recipes. Is there a reason why? Nonetheless, thank you for yet another delicious recipe. However, I do wish you would go back and add the step-by-step pictures. Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Oksana, when there is a video tutorial included, we do not include step by step photos, but otherwise we are continuing to do the step by step photos when there is no video. Reply

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