Almond cake, without question, is my favorite thing to do with extra egg whites. I’ve been making gelato lately, which leaves me with four egg whites each time. Of course, you can use them up just cooking eggs (zzzzzzzzz) or making meringues, but I like this idea much better!
Because the chocolate gelato I just made is so deep, dark, cool and chocolatey, a warm slice of almond cake underneath it or on the side balances it out beautifully. Darkness and light, fire and ice, yin and yang…and so on, and so on and scooby-dooby-doo!
This recipe comes from last year’s very tasty calendar of food!
ALMOND CAKE
½ cup butter, melted
1 cup ground, blanched almonds (almond flour)
2/3 cup powdered sugar
¼ cup all-purpose flour
½ tsp. baking powder
4* egg whites
½ tsp. almond extract
pinch salt
*I always made this cake with 5 egg whites; however, it tastes just fine (maybe even better!) with 4, which is the number of egg whites leftover from most of my gelato recipes.
Preheat oven to 350 degrees F. Melt butter and set aside. Combine ground almonds with sugar, flour and baking powder. Add egg whites and almond extract and stir. Add melted butter and stir.
Spread batter in buttered 8 x 8″ baking dish. Bake for 25 minutes or till slightly golden and toothpick comes out clean.
I hate to break this to you, but this cake with a scoop of chocolate gelato on top makes a damn fine breakfast. In fact, it was for me today. Let’s hear it for antioxidants and sugar in the mornin’!
August 24, 2010 at 11:32 am
Something to use up my frozen e.w. taking up freezer space! Hooray.
August 24, 2010 at 11:51 am
This looks like such a light and delicious cake! I love almonds, and I have a whole carton of egg white that needs to be used. Thank you for sharing!
August 24, 2010 at 1:36 pm
looks like a winner to me…I’ll remember to make this next time I have lots of leftover eggwhites…
August 24, 2010 at 4:08 pm
Yes! This is a good recipe to share and to have, thanks Hope. It looks good under the chocolate gelato, yum;-)
August 24, 2010 at 7:03 pm
I should make this and put my plums in it! INSPIRATION!
September 4, 2010 at 11:59 am
Hmmm that reminds me of the amaretti cookies. I adore almond flavor cakes or cookies, and the egg whites do add this beautiful white aspect and yes it’s a genius way to use extra whites! great recipe.
February 4, 2011 at 7:22 pm
Shouldn’t the egg whites be beaten?
February 4, 2011 at 7:39 pm
Nope, you need not beat them separately, just stir them in. 🙂 Enjoy!
December 18, 2011 at 10:42 pm
THANK YOU for this recipe! I have 4 egg whites leftover from baking cookies today and I really didn’t want to toss them….and I don’t like meringue. But I LOVE almonds!!!! I’m gonna make this cake – it looks yummy!
December 19, 2011 at 7:17 am
You’re most welcome–happy to share! Hope you love it!