Flourless Almond and Porto Cake
This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week. As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top. If you are lucky to have some leftover, it makes for a decadent breakfast with a side of berries and some hot coffee or tea.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 cup sugar
- 2 cup slivered almonds
- 4 eggs
- 1 tbsp vanilla extract
- 1/2 cup butter (at room temperature)
- 1 tbsp Porto wine (optional or more to taste)
- 1/4 cup apricot marmalade
- 1 tbsp lime juice (freshly squeezed)
- 1/4 cup sliced almonds (lightly toasted)
- Whipped cream (optional)
Instructions
- 1
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.
- 2
Preheat the oven to 350 degrees.
- 3
Place the almonds and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
- 4
Pour the batter into the mold. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, and the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
- 5
Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
- 6
In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple of minutes.
- 7
With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches, on the top of the cake. Sprinkle the glazed area with the toasted sliced almonds. You may serve the cake with whipped cream on the side, or on the top of the cake.