Almond Flour Cake with Almond Whipped Cream


Almond whipped cream

  • 1 cup (240ml) cream
  • ½ teaspoon (3ml) almond extract
  • 3 tablespoons (45ml) honey
  • Method:

Almond flour cake

  • 1½ cups (360ml) almond flour
  • 4 eggs, whites and yolks separated
  • 1/3 cup (90ml) honey
  • 1 teaspoon (5ml) baking powder
  • ¼ teaspoon (1ml) salt
  • Zest of half an orange
  • ½ teaspoon (3ml) almond extract
  • Almond whipped cream, for topping
  • Sliced almonds, for topping


  1. Preheat oven to 320oF (160oC).
    In a large mixing bowl, mix together egg yolks, baking powder, salt. Add orange zest, almond flour, honey, almond extract and stir to combine.
    In a separate bowl, beat egg whites until twice the size. Fold egg whites into flour mixture until thoroughly combined.
    Pour mixture into greased 9-inch springform pan.
  2. Bake cake in oven for approximately 35 minutes until golden. Insert a knife into middle to test for doneness.
    Let cake cool.
    Run knife around inside ring to free cake from pan. Remove ring.

Frost with almond whipped cream.

  • Using an electric hand mixer, mix cream, honey and almond extract into stiff peaks.
    Set aside until ready to frost cake.