The Sponge Cake Alternative: Almond Cake

Looking for a healthy sponge cake alternative?

Here is my version of an old -time honoured Italian favourite. This recipe has been inspired by family and friends. I came up with this combination and strategy to get a wonderfully light fluffy cake with optional flavourings of orange or lemon. The key to a nice and fluffy cake is having all the ingredients at room temperature along with making sure the egg yolk mixture and egg white mixture double to triple in volume while blending on high.

Almond Cake: The Sponge Cake Alternative

(Gluten Free, Dairy Free, Vegetarian Friendly, Paleo) (See Meal/Pro Tips for Chocolate Marble Version)

Preheat: 375F, set to 325F to bake

Prep Time: 30 minutes

Cook Time: 35-40 minutes

Ingredients:

• 
  

• 1/2 cup of coconut sugar

• 1 1/2 cups of almond flour (the finer the better)

• 2 lemons or 2 oranges, zested

• 1 tbsp of lemon or 1 tbsp or orange juice

• 1/2 tsp vanilla extract

• 1/4 tsp of sea salt

• Optional: 2 drops of an Almond Extract

Preparation:

• Separate egg whites from egg yolks, ensuring the eggs have come to room temperature (soak in a warm water bath for 10-15min).

• Using a blender on high speed beat the coconut sugar with the egg yolks till the mixture looks creamy and has doubled, almost tripled in size (5-8 minutes on high).

• Using a spatula stir in the orange or lemon zest, the juice (either lemon or orange depending which zest you have chosen), vanilla and almond extract (if using), the flour (if you sift the almond flour into the egg yolk mixture, it will help give a fluffier texture to the final product) and salt, reserving a pinch of salt for the egg whites. Mix well.

• Add the remaining salt to the egg whites. Whip the egg whites till fluffy and stiff (3-4 minutes).

• With a wooden spoon or spatula using gentle folds, blend the stiff egg whites into the almond flour mix till incorporated but batter still has fluff.

• Grease a tube pan (preferably with a removable centre) with coconut oil and insert parchment paper on bottom of pan. Pour mixture, making sure to level it out.

• Reduce oven temperature to 325F for 35-40 minutes.

• Check with toothpick to ensure it is fully baked. Gently flip the cake pan over onto a cooling rack for 20-30 minutes undisturbed. Make sure the cake is not loosed from the pan or it will tear apart! If it is loose, do not flip it over.

• When cooled, gently remove cake from pan and sprinkle with icing sugar or coconut whip, with a side of berries!

Meal/Pro Tips:

• for a fluffier cake, use 1/2 the yolks and all the whites

• the finer the almond flour, the fluffier the cake

To make Chocolate Marble Version:

• Use 3 yolks, 6 egg whites, follow instructions above

• omit the lemon or orange zest

• once all ingredients are mixed, remove 1/2 cup of the batter

• mix the removed batter with 2 tbsps of cocoa, 1/4 cup of plant Mylk

• If you have prepared espresso grounds add 1 tsp (optional)

• Prepare for the addition of cocoa mix by pouring half of the regular batter into your prepared baking dish, drizzle or spoon 1/4cup of cocoa mix into batter, swirl in gently. Pour remaining regular batter on top and swirl remaining cocoa batter on top.

• Bake as per above instructions

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