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  • Hey everyone, it's Natasha of Natashaskitchen.com. Today we're making the

  • easiest almond cake with just four main ingredients. This cake has a soft, moist

  • crumb and its lightly sweet with a pop of lemon flavor. You won't believe it's

  • gluten free. Pre-heat your oven to 350˚F and start by

  • separating four large room temperature eggs in a large mixing bowl. Combine four

  • egg yolks and half a cup of sugar. Beat those together with an electric hand

  • mixer on high speed for about three minutes or until it's thick creamy and

  • lightened in color. Now add one and a half cups of almond flour and one

  • tablespoon of fresh lemon zest. The lemon zest adds amazing fresh flavor so don't

  • skip it. Use a spatula to fold everything together just until well incorporated. In

  • a second large mixing bowl add four large egg whites, make sure to wash and

  • thoroughly dry your egg beater attachments. Using that same hand mixer,

  • beat the egg whites on high speed for about two minutes or until stiff peaks

  • form. Add the fluffy egg whites, a heaping spoonful at a time to the almond mixture,

  • folding between each addition just until incorporated. Adding the whites a little

  • bit at a time helps to soften the batter without losing the volume of the egg

  • whites. Fold just until the whites are well incorporated, you don't want to over

  • mix this batter. Grease a 9" cake pan or a springform mold. I'm using a

  • little bit of butter on the sides and bottom and line the bottom with a ring

  • of parchment paper. Transfer the batter into the pan and lightly smooth out the

  • top then sprinkle with 1/4 cup of sliced almonds. Now bake at 350˚F

  • for 30 minutes or until it's golden brown and the top feels firm. Oh,

  • the smell of baked almonds is so nice! Okay and we're gonna finish this up, so

  • you want to let it cool in the pan for about 10 minutes

  • then and it has been cooling a little bit so we're gonna loosen it up from the

  • pan, just using a thin spatula to go around the sides. There we go and this is

  • a fairly sturdy cake so I'm just gonna transfer it by hand.

  • Take off the parchment paper from the back, let that come completely to room

  • temperature. All right and now we're gonna dust it with powdered sugar and we

  • probably don't need this rack anymore, let's take it off. It'll be a little bit

  • easier to slice. Okay and this cake doesn't need a frosting, you can use one

  • if you want to but all it really needs is just a generous amount of powdered

  • sugar cuz the cake itself is very lightly sweet. All right, whoops, too much!

  • Nonsense, all right and then I love to garnish this with fresh lemon because it

  • lets everybody know that there's a lemon in this cake. Okay, so I've got five

  • beautiful slices of lemon and just arrange them on one corner. All right,

  • that's it, super easy and it looks beautiful and now the taste test, the

  • moment I've been waiting for. All right, and big piece... take a look at that. Get in

  • close. It has the perfect crumb, okay, time for the taste test.

  • Oh, this is good, it's a moist, fragrant, with that lemon zest and the crunchy nut

  • topping is such a treat. This cake is so easy and perfect for unexpected company

  • because we all have those people who like to just drop by. Not that that's a

  • bad thing and I think the most surprising thing of all here is this is

  • gluten free and grain free and no one can tell. If you enjoyed this video, give

  • me a great big thumbs up below, make sure to subscribe to our Channel and we'll

  • see you later. If you like ridiculously easy party desserts, check these out

  • right over here. You will be impressed and click below to subscribe and when

  • you do, click on that little bell icon, that way you'll get notifications every

  • time we post a new video. We'll see you later.

Hey everyone, it's Natasha of Natashaskitchen.com. Today we're making the

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B2 cake lemon almond egg lemon zest zest

Easy Almond Cake Recipe (Gluten Free Cake)

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    林宜悉 posted on 2020/03/25
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