This is a recipe that I make all the time in the spring and summer. It makes a great shortcake, topped with strawberries and whipped cream, but it also is very good plain in the afternoon with a cup of coffee or tea.
The key to the success of this recipe is to beat the sugar and the butter (I use pasture butter) until it is pale yellow and very light and fluffy. It takes about four minutes, beating with a mixer at medium high speed. This makes for a light, tender cake. Also, make sure that your butter and eggs are at room temperature. Use only almond flour in this recipe, not almond meal. It is much too coarse and your cake will not turn out properly if you use almond meal.
I hope you enjoy this cake as much as my family does.
Grain Free French Almond Cake
Ingredients
- 1/2 cup butter softened
- 1/2 cup organic sugar
- 1 cup blanched almond flour
- 3 eggs room temperature
- 1 tsp baking powder
- 2 tsp vanilla extract
- pinch fine sea salt
- 5 tbsp arrowroot flour
Instructions
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Preheat oven to 350 degrees.
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Combine butter and sugar in a mixing bowl and beat until light and fluffy. Add almond flour and beat for one minute. Add eggs, one at a time, beating after each addition. Add all the remaining ingredients except arrowroot. Mix until well combined. Gently fold in the arrowroot, one tablespoon at a time. Spread mixture evenly into a well greased 8x8 glass baking pan. Bake for 23 to 28 minutes until a light golden brown. Cool completely. Cut into squares.
