The flourless almond bundt cake is a delicious, easy-to-make cake.
With just a few ingredients, simple to prepare, it’s perfect for breakfast, a snack or as an after-meal dessert; lactose-free and gluten-free, and ready in a short time.
Read how to make the flourless almond bundt cake with the easy and quick recipe below, as always, right after the photo 😉
You might also be interested in the following “no” cakes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 1/2 cup + 2 tbsp (approx. 120 g / 4.2 oz) granulated sugar
- 2 3/4 cups almond flour (or peeled almonds finely ground)
- 1 packet baking powder
- lemon zest (grated)
- powdered sugar (for decorating)
Preparation of the flourless almond bundt cake
In a large bowl, pour the eggs, sugar and lemon zest and beat everything with electric beaters for a few minutes until you have a light, fluffy mixture.
Add the sifted baking powder, folding it in with a spatula using upward motions, then add the almond flour (or the finely ground peeled almonds) little by little, folding it in as well with the spatula using upward motions.Butter and flour a bundt pan about 24 cm (9.5 in) in diameter (or if you cannot use flour, use a silicone pan which doesn’t need buttering and flouring, or line the pan with parchment paper) and pour in the prepared batter.
Bake in a preheated conventional oven at 356°F for about half an hour.
Remove from the oven, let cool completely and then transfer the flourless almond bundt cake to a serving plate or tray.
Finish as desired with powdered sugar and serve.
Notes
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