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Hey everyone, it's Natasha of Natashaskitchen.com. Today we're making the
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easiest almond cake with just four main ingredients. This cake has a soft, moist
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crumb and its lightly sweet with a pop of lemon flavor. You won't believe it's
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gluten free. Pre-heat your oven to 350˚F and start by
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separating four large room temperature eggs in a large mixing bowl. Combine four
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egg yolks and half a cup of sugar. Beat those together with an electric hand
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mixer on high speed for about three minutes or until it's thick creamy and
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lightened in color. Now add one and a half cups of almond flour and one
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tablespoon of fresh lemon zest. The lemon zest adds amazing fresh flavor so don't
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skip it. Use a spatula to fold everything together just until well incorporated. In
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a second large mixing bowl add four large egg whites, make sure to wash and
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thoroughly dry your egg beater attachments. Using that same hand mixer,
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beat the egg whites on high speed for about two minutes or until stiff peaks
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form. Add the fluffy egg whites, a heaping spoonful at a time to the almond mixture,
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folding between each addition just until incorporated. Adding the whites a little
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bit at a time helps to soften the batter without losing the volume of the egg
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whites. Fold just until the whites are well incorporated, you don't want to over
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mix this batter. Grease a 9" cake pan or a springform mold. I'm using a
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little bit of butter on the sides and bottom and line the bottom with a ring
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of parchment paper. Transfer the batter into the pan and lightly smooth out the
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top then sprinkle with 1/4 cup of sliced almonds. Now bake at 350˚F
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for 30 minutes or until it's golden brown and the top feels firm. Oh,
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the smell of baked almonds is so nice! Okay and we're gonna finish this up, so
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you want to let it cool in the pan for about 10 minutes
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then and it has been cooling a little bit so we're gonna loosen it up from the
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pan, just using a thin spatula to go around the sides. There we go and this is
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a fairly sturdy cake so I'm just gonna transfer it by hand.
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Take off the parchment paper from the back, let that come completely to room
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temperature. All right and now we're gonna dust it with powdered sugar and we
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probably don't need this rack anymore, let's take it off. It'll be a little bit
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easier to slice. Okay and this cake doesn't need a frosting, you can use one
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if you want to but all it really needs is just a generous amount of powdered
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sugar cuz the cake itself is very lightly sweet. All right, whoops, too much!
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Nonsense, all right and then I love to garnish this with fresh lemon because it
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lets everybody know that there's a lemon in this cake. Okay, so I've got five
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beautiful slices of lemon and just arrange them on one corner. All right,
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that's it, super easy and it looks beautiful and now the taste test, the
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moment I've been waiting for. All right, and big piece... take a look at that. Get in
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close. It has the perfect crumb, okay, time for the taste test.
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Oh, this is good, it's a moist, fragrant, with that lemon zest and the crunchy nut
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topping is such a treat. This cake is so easy and perfect for unexpected company
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because we all have those people who like to just drop by. Not that that's a
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bad thing and I think the most surprising thing of all here is this is
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gluten free and grain free and no one can tell. If you enjoyed this video, give
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me a great big thumbs up below, make sure to subscribe to our Channel and we'll
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see you later. If you like ridiculously easy party desserts, check these out
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right over here. You will be impressed and click below to subscribe and when
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you do, click on that little bell icon, that way you'll get notifications every
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