Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the world? It’s fat free, to boot. Add some cocoa powder to make a chocolate cake. Add some strawberry puree for a strawberry puree. A bit of lemon extract for lemon cake. Instant coffee for espresso cake. The world is your oyster! Has anyone noticed the world is really a lot like an oyster? Think about it- it has a shell (well, we call it the crust), wobbles a lot (earthquakes), smells a bit funny, and rich people love destroying it! Flat earth theory is OUT, oyster earth theory is IN.
INGREDIENTS
2 cups almond flour
4 eggs
1/3 cup sugar
2 teaspoons vanilla extract
Preheat the oven to 375 F
Start by separating the eggs. Try not to get any yolk into the whites!
When they’re separated,
 whip the egg whites into stiff peaks- which is easier said than done. Egg whites are notoriously hard to beat, which is why I like to use a hand mixer. Gets it done in under 5 minutes, and my arm doesn’t feel like it’s about to fall off. All good things.
 Set the whites aside, and beat the sugar into the yolks until they’re pale yellow and fluffy.
Add in the vanilla, and mix that in too. You can use a bit less vanilla, if you’d like- but I like to be able to REALLY taste the vanilla.
Fold in the almond flour, and then carefully fold in the egg whites. If you beat them in too hard, the texture of the cake will be off.
If you beat them in too hard, the texture of the cake will be off.
pour it in, and bake it for 17-20 minutes, or until a toothpick comes out clean
 Let it cool (it will sink a bit),
and then top it with whatever you’d like- I used slivered almonds and powdered sugar, but whipped cream, buttercream, ganache, jam, or custard would all be delicious!

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