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Almond Fondant Cake
A moist, melt‑in‑your‑mouth almond cake made with toasted almond flour, butter, and vanilla. Naturally gluten‑free and quick to prepare, it’s perfect for a snack or dessert. The cake is baked in a rectangular pan, dusted with powdered sugar and topped with a whole almond on each slice.
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Critical Success Points
- • Evenly toast almond flour to develop deep almond flavor.
- • Whisk sugar and vanilla until the mixture triples in volume and becomes pale.
- • Add melted butter slowly to keep the aerated structure intact.
- • Bake until a knife comes out moist but clean; do not overbake.
Safety Warnings
- • Handle the hot oven and baking pan with oven mitts.
- • Melted butter is very hot; avoid splashes.
- • Use a sharp knife carefully when cutting the cooled cake.
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