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Spanish Almond Cake
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4.29 from 21 votes

Spanish Almond Cake

This cake is simply amazing. Equal amounts of almond flour, eggs and sugar are combined to create a moist, dense cake that is gluten and dairy free. The cake batter is made in minutes and tastes great served with fresh fruit.
Prep Time20 mins
Cook Time40 mins
Cooling Time1 hr 15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Spanish
Servings: 12
Calories: 309kcal


  • 1 1/4 cups (250 grams) granulated sugar
  • 2 teaspoons lemon zest 2 medium lemons
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 5 (250 grams) large eggs separated, room temperature
  • 2 1/4 cups (250 grams) Bob’s Red Mill almond flour
  • 1/2 cup (48 grams) sliced almonds, toasted
  • 3 tablespoons (37 grams) turbinado sugar


  • Preheat oven to 350°F. Butter and flour a 9-inch cake pan and line it with parchment paper. Measure and weigh all the ingredients before starting this recipe.
  • Place the sugar in a large mixing bowl. Zest the lemons directly into the sugar and use your fingers to rub the zest into the sugar. To the sugar mixture, add the egg yolks, salt, and vanilla extract and whisk vigorously until the sugar is dissolved, about 30-45 seconds. Add the almond flour and use a spatula to incorporate into the wet ingredients. The batter will be stiff.
  • In a clean bowl, beat the egg whites on medium speed until soft peaks form, about 4 minutes. Use a spatula to incorporate the whipped egg whites into the almond batter. The batter will be stiff, incorporate the egg whites by folding the batter from the bottom of the bowl until the egg whites are fully mixed in and no white streaks remain.
  • Scrape the batter into the pan into the pan. Use an offset spatula to smooth and even out the batter. Sprinkle the sliced almonds and the turbinado sugar over the cake batter.
  • Place the cake in the oven and bake for 35-40 minutes until the center of the cake is done. Use a cake skewer to taste for doneness. It is okay if a few crumbs cling to the skewer.
  • Remove the cake from the oven and use a cake spatula to loosen the cake from the sides of the pan and allow it to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and then invert it onto a cake plate.
  • Allow the cake to completely cool. Serve it with whipped cream or fresh fruit or both.


Calories: 309kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 123mg | Potassium: 95mg | Fiber: 3g | Sugar: 29g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg