Hi, I’m Jane. Today, I’m gonna show you how to make almond flour cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Almond flour cake Recipe
Almond flour cake is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Almond flour cake is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook almond flour cake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Almond flour cake:
- Get 4 oz(half a Philly bar or 120g) cream cheese room temp
- Get 1/4 cup sour cream
- Take 1/4 cup unsalted butter room temp
- Prepare 1/3 cup granulated Stevia
- Prepare 4 large room temp eggs
- Make ready 1 teaspoon vanilla extract
- Get 1/2 teaspoon almond extract
- Get 212 g blanched almond flour
- Prepare 2 teaspoons baking powder
- Get Pinch salt
Steps to make Almond flour cake:
- Mix the butter, cream cheese, eggs, sour cream, extracts, and stevia together in a bowl
- Sift the almond flour baking powder together in separate bowl and mix
- Add bowls together and mix (have zero fear of over mixing there is no glutens)
- Pour in loaf pan that is lined with parchment because your lazy and cleaning loaf pans is annoying
- Bake at 340 for 40-50 min, test with toothpick
- Remove from oven, let cool. Set out on plate. Sift top with powdered sweeter, make a icing, or leave as is.. Up to you its your pound cake.
So that’s going to wrap it up for this special dish almond flour cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
