• Dani

Crystallized Almond Cake



Yield: 9" cake


Ingredients:


1/4 cup slivered skin-on almonds

2-3 tablespoons sugar in the raw

1 stick plus 6 tablespoons unsalted butter

145 grams blanched almond flour

130 grams powdered sugar, sifted

1/4 teaspoon salt

70 grams AP flour

6 egg whites

35 grams sugar


1. Preheat the oven to 325 degrees and line a 9" cake pan with parchment.


2. Place butter in a saucepan over medium heat. Swirl the butter occasionally as you cook. It will begin to foam and then take on a golden brown color. Reduce the heat slightly and continue cooking until the butter is nutty and fragrant and has become a roasty brown color. I like a deeply browned butter for this cake- aim for the color of hazelnut skins. But be careful not to burn! Remove from the heat as soon as you reach this color and transfer butter to a bowl to cool, scraping any browned milk solids from the bottom of the pan. Allow the butter to cool before incorporating into the cake.


3. Brush the parchment lined baking sheet with browned butter and then coat with sugar in the raw followed by an even layer of slivered almonds.


3. In a small bowl, whisk together the almond flour, powdered sugar, flour and salt. Set aside.


4. Place the egg whites into the bowl of a stand mixer and begin to mix on medium-low speed. Once the eggs start to froth, increase speed to medium and very slowly add in the granulated sugar. Increase speed to high and mix until you reach soft peaks. The egg whites should be pillowy and voluptuous but not able to stand stiff on the whisk.


5. Very gently fold 1/3 of the dry ingredients into the egg whites, followed by 1/2 of the cool(ish) browned butter. Repeat with another 1/3 of dries and remaining half of butter, finishing with the last of the dry ingredients. Immediately transfer the batter to the prepared cake pan and bake for 25-30 minutes, rotating half way through.


6. When a toothpick comes out of the cake with only a few moist crumbs clinging, remove the cake to a cooling rack and allow to cool for 10 minutes before inverting and removing the pan. Cool the cake before slicing.

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