This elegant almond cake combines the buttery richness of puff pastry with a luxurious almond frangipane filling, creating a dessert that’s both sophisticated and comforting. The delicate balance of sweet almonds and bright lemon creates a flavor profile that transports you straight to a Parisian patisserie. With its golden, flaky exterior and creamy almond center, this cake is perfect for special occasions or when you want to impress guests with minimal effort.
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 85g blanched almonds (3 oz / ¾ cup)
- 85g granulated sugar (3 oz / ⅓ cup + 1 tbsp)
- 2 very fresh large eggs, separated
- 1 organic lemon, zested and juiced
- 50g powdered sugar (1.75 oz / ½ cup)
- Butter for greasing the pan
Instructions
- Preheat and prepare: Heat your oven to 180°C (350°F). Generously butter a 9-inch round cake pan or tart pan, or line with parchment paper for easy removal.
- Process the almonds: Finely chop the blanched almonds, then pulse them in a food processor or high-speed blender until they form a fine, flour-like consistency. Be careful not to over-process into almond butter.
- Create the base mixture: In a large mixing bowl, beat the egg yolks with the granulated sugar using an electric mixer until the mixture becomes light, pale, and fluffy (about 3-4 minutes).
- Add aromatics: Fold in the ground almonds, fresh lemon zest, and 2 tablespoons of fresh lemon juice until well combined.
- Prepare egg whites: In a clean bowl with clean beaters, whisk the egg whites until they form soft peaks that hold their shape.
- Fold gently: Using a large spoon or spatula, carefully fold one-third of the beaten egg whites into the almond mixture to lighten it, then gently fold in the remaining whites in two additions, being careful not to deflate them.
- Assemble the cake: Roll out the puff pastry to fit your prepared pan with some overhang. Press it into the pan and trim excess, leaving about 1 inch overhang. Spread the almond filling evenly over the pastry base.
- Add finishing touches: Sprinkle a light dusting of granulated sugar over the top for extra golden color and crunch.
- Bake to perfection: Bake for 28-32 minutes, or until the pastry is golden brown and puffed, and the filling is set but still slightly soft in the center.
- Cool and finish: Allow the cake to cool completely in the pan before carefully transferring to a serving plate. Dust generously with powdered sugar just before serving.
Time and Serving Information
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Serves: 8-10 slices
Calories per serving: Approximately 285 calories
Nutrition highlights: Rich in protein from almonds and eggs, good source of vitamin E, contains healthy monounsaturated fats, provides vitamin C from fresh lemon.
Why This Almond Cake is Perfect for You
This sophisticated dessert offers more than just exceptional taste – it provides substantial nutritional benefits through its star ingredient, almonds. The high protein content helps stabilize blood sugar levels and provides sustained energy, while the healthy monounsaturated fats support heart health and help with nutrient absorption.
The use of fresh lemon zest and juice not only brightens the rich almond flavor but also adds vitamin C and natural antioxidants that support immune function. The egg whites provide additional protein while creating the cake’s signature light, airy texture that makes each bite feel indulgent yet not overly heavy.
Unlike many commercial desserts, this homemade version allows you to control the quality of ingredients, ensuring you’re getting real butter, fresh eggs, and pure almond flavor without artificial additives or preservatives. The puff pastry creates an impressive presentation that makes this cake suitable for dinner parties, holiday celebrations, or any time you want to create something truly special.
The combination of textures – crispy, buttery pastry with creamy almond filling – creates a satisfying dessert that feels luxurious while being surprisingly simple to prepare, making it an excellent choice for both novice and experienced bakers.