The almond cake without butter or oil is a delightful pantry cake, very soft and easy to make.
Without butter or oil, with a few simple ingredients and based on shelled but unpeeled almonds (just grind them in a mixer) for a simple and perfect dessert as a meal finale, but also for breakfast and snack, soft and irresistible.
Read how to make the almond cake without butter or oil with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 2.5 oz sugar (+ one tablespoon)
- 6 oz almonds (weight already shelled)
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- powdered sugar (for decoration)
Preparation of Almond Cake Without Butter or Oil
Grind the almonds with the skin (unpeeled) in a mixer along with a tablespoon of sugar until you get a not too fine grain.
Beat the eggs with the 2.5 oz of sugar using electric beaters until you get a light and frothy mixture.Add the ground almonds.
Mix in the flour and baking powder and work the mixture until smooth.
Grease and flour an 18 to 20 cm (about 7 to 8 inches) diameter cake pan and pour in the prepared mixture.Bake in a preheated static oven at 350°F for thirty minutes, check with a toothpick to verify doneness, otherwise bake for a few more minutes.
Remove from oven and let your almond cake without butter or oil cool completely in the pan.
Once cool, transfer it to a serving plate, decorate with powdered sugar as desired, and serve.
Notes
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