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Norwegian Almond Cake
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
1570 minutes
Decadent gluten-free almond cake with creamy custard glaze.
Ingredients:
  • 5 egg yolks
  • 0.66666668653488 cup white sugar
  • 0.5 cup heavy cream
  • 0.66666668653488 cup butter
  • 5 egg whites
  • 1.6666667461395 cups confectioners' sugar
  • 1 teaspoon baking powder
  • 2 cups almond meal
Instructions:
  • In a saucepan over low heat or a metal bowl set over simmering water, combine egg yolks and sugar. Add heavy cream and cook until very thick. Remove from heat, mix in butter until smooth. Cover with plastic wrap, chill overnight.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and give a light grease to a 9-inch springform pan.
  • Whip egg whites in a glass or metal bowl with an electric mixer until they form firm peaks. In a separate bowl, combine ground almonds, baking powder, and confectioners' sugar. Gently fold 1/3 of the whipped egg whites into the almond mixture to lighten it, then fold in the rest until well combined. Transfer batter to the prepared pan.
  • Bake the cake in the preheated oven for 30 minutes until the top springs back when lightly pressed. Allow the cake to cool, then remove it from the pan. Spread the glaze on top before serving.

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