Almond Cake, Chocolate Walnut Cake

Almond Cake

  • 2 cups almond flour
  • 3 large eggs at room temperature, separated
  • 3 large egg whites at room temperature
  • 2/3 cup sugar
  • Pinch salt
  • 1 teas. vanilla extract
  • 1 cup mixed fresh berries for topping, optional
  • Powdered sugar for dusting top of cake, optional

Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Spray a 9-inch springform pan with cooking spray, line with parchment paper and flour the paper. Whisk the egg yolks and all but 2 tablespoons of the sugar together in a large bowl. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and salt and set aside. In another bowl use an electric mixer to beat the 6 egg whites on medium speed until they become opaque, about 1 minute.

Sprinkle the remaining 2 tablespoons of sugar into the egg whites and continue to beat the egg whites until they hold medium peaks. Use a flexible rubber spatula to stir about ¼ of the egg whites into the egg yolk mixture. Scrape the remaining egg whites over the yolks with about half of the almond flour. Gently fold these egg whites and the flour partially into the yolks. While that are still a few streaks of white left in the mixture, add the remaining almond flour and fold this into the mixture. Fold until the batter is well incorporated. Be gentle while you are folding the ingredients together. Pour the batter into the prepared pan and gently shake the pan until the batter is level.

Place cake pan in preheated oven and bake for about 35 minutes until the top is golden brown and springy to the touch. Remove pan from oven and cool on a wire rack for about 5 minutes. After the 5 minutes run a knife along the edges of the cake pan. Invert the cake pan onto the rack and remove the sides and bottom of the cake pan. Peel away the parchment paper. Turn the cake right side up and allow it to cool completely. If desired, dust the top with the powdered sugar. Serve the cake slices topped with the fresh berries, if desired.
Recipe makes 12 servings Estimated WW Smart points 6 per serving.

Chocolate Walnut Cake

  • 9 large eggs, separated
  • 1 cup sugar
  • 5 oz. bittersweet chocolate, melted
  • 1 cup walnuts-process the nuts to a powder.

(Use a food processor or mini chopper or grate the nuts by hand to form a powder, do not allow the nuts to clump together. You want the nuts to be fluffy so they can be used as flour.)
Preheat oven to 350 degrees F. You are going to need an ungreased two-piece angel food cake pan to bake the cake. In a medium bowl use an electric mixer on high speed to beat the egg yolks with ½ cup of sugar until they form ripples or ribbons and are light yellow.

Reduce the mixer speed to low and pour in warm chocolate (not hot) and half of the processed nuts. Mix well and set aside. Place the egg whites in a large bowl and use an electric mixer on high speed to beat the egg whites until soft peaks form. Lower the mixer speed to medium and add the remaining ½ cup of sugar and mix well. Increase speed back to high and beat the mixture until the egg whites hold their shape but are not too dry or stiff. Use a spatula to incorporate 1 heaping cup of the egg white mixture into the chocolate mixture. Next, gently fold the chocolate mixture and remaining processed nuts into the remaining egg whites.

Spoon the batter into the cake pan and carefully smooth the top into an even layer. Place pan in preheated oven and bake for about 75 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven and turn the pan upside-down. If your cake pan has feet you can just turn it over onto the feet. If you cake pan does not have feet you can invert the pan over the top of a bottle. When the cake is completely cool use a sharp knife to loosen the edges and remove the cake from the pan.
Recipe makes 16 servings Estimated WW Smart points 7 per serving.