Description
A moist, gluten-free almond flour cake layered with silky nutty cream frosting. Perfect for halal-friendly celebrations with its rich flavor and elegant texture. No pork or alcohol used.
Ingredients
3 cups almond flour
1.5 cups sugar
2 tsp baking powder
4 large eggs
0.5 cup melted unsalted butter
2 cups heavy whipping cream
1 tbsp alcohol-free vanilla extract
0.5 tbsp almond extract
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
Whisk almond flour, sugar, baking powder in large bowl until homogeneous.
Beat eggs in separate mixing bowl using electric beaters for 3 minutes.
Gradually mix dry ingredients into egg mixture until fully incorporated.
Stir in melted butter until smooth, glossy batter forms.
Pour batter evenly into prepared pans. Tap pans gently on work surface.
Bake 30-35 minutes or until toothpick inserted comes out clean.
Let cakes cool in pans 10 minutes, then invert onto wire racks.
Chill mixing bowl and whisk attachment for 15 minutes.
Pour cream into cold bowl, add sugar and extracts. Whip until stiff peaks form.
Chill unfrosted cake layers for at least 30 minutes before assembly.
Transfer frosting to pastry bag
Notes
Use room temperature eggs for better aeration
Chilling layers prevents crumbling during frosting application
Store in airtight container for up to 2 days
Use chilled pastry bag for clean cream piping
- Prep Time: 45
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: European-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 110mg
