Vanilla Almond Cream Cake

A rich, dense, and moist cake that features a texture somewhere between a sponge cake and a custard.

Ingredients

• 1.5 cups almond flour
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup sugar
• 4 tbsp butter, melted
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

The cake will be quite soft when first removed from the oven; let it cool slightly to allow the custard-like center to set.

1. Preheat your oven to 350°F (175°C) and grease a small baking dish or 6-inch cake pan with butter.
2. In a medium bowl, whisk the eggs and sugar together until the mixture is pale and slightly frothy.
3. Whisk in the heavy cream, melted butter, vanilla extract, and salt until well combined.
4. Fold in the almond flour using a spatula until no large lumps remain.
5. Pour the batter into the prepared dish and bake for 25–30 minutes, or until the top is golden brown and the center is set.

Serve warm with an extra drizzle of heavy cream or a light dusting of sugar.