This almond cake is a mainstay in our uber popular Jams & Jellies class. We serve this with one of Ashley Andermann's jams from her tremendous Grinning Jupiter line of products. We love this delicate cake with its nice, moist crumb with raspberry preserves, but a compote, jam or fresh berries would be delicious.
Adapted from Dorie Greenspan's Baking Chez Moi (Pro tip: this book is a must have for cookbook shelves)
5 eggs, separated
1 cup sugar (reserve 2 Tbl)
2 cups finely ground Almond Flour
1 tsp Almond Extract
1/2 tsp Fleur de Sel
Slivered almonds (optional)
Preheat oven to 350°. Line a 9-inch round cake pan with parchment and spray with nonstick spray. Dust the pan with a little almond flour.
Whisk the egg yolks and all but 2 tablespoons of the sugar together in a large bowl until the mixture thickens and lightens in color. Whisk in the Pure Vanilla Extract, Almond Extract and Fleur de Sel. Using a stand mixer, beat the egg whites at medium speed until they turn opaque. With the mixer on high, slowly sprinkle in the two Tbl sugar and whip until the whites are shiny and hold medium to almost stiff peaks.
Using a spatula, stir about on quarter of the whites into the yolks to lighten them. Scra[e the rest of the whites onto the yolks, spoon over one third to half of the almond flour and fold the mixtures together gently. Spoon over the rest of the almond flour and continue folding until you have a light, homogenous batter.
Pour the batter into the pan and tap gently to settle it and level the top. Sprinkle sugar and slivered almonds onto the surface of the batter. Bake the cake for about 35 minutes, turing the pan around after 15 minutes, or until the top is golden brown and springy to the touch.
Transfer the pan to a cooling rack and let the cake rest for 5 minutes, then run a butter knife or offset spatula around the edges of the pan and invert the cake on the cooling rack. Carefully peel away the parchment paper and turn the cake over to cool to room temperature right side up.