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
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