5-Ingredient Gluten Free Almond Cake with Pomegranate Glaze
For a healthy indulgence, this incredibly easy, gluten free cake is made extra special with the addition of a pink pomegranate glaze.
3 large eggs, separated, at room temperature
3 large egg whites, at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
pinch fine sea salt
2 cups almond flour or almond meal
FOR THE POMEGRANATE GLAZE:
6 tablespoons pomegranate juice
Position a rack in the middle of the oven and preheat to 350 degrees F.
Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and almond meal orflour.
In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
In a separate bowl, beat the 6 egg whites with a hand mixer on medium speed until they turn opaque, about 1 minute.
Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
Gently fold them into the yolks, but only partially.
While the mixture still has a few streaks of white left, add the remaining almond flour and fold in very gently until you have a homogeneous batter.
Pour the batter into the prepared pan and shimmy until the batter is level.
Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely.
While the cake is cooling, prepare the glaze. Whisk together the powdered sugar and pomegranate juice in a large bowl until smooth.
Once cooled, place the cake on a serving plate and drizzle with glaze. Serve immediately.