Cake size; for a 23 cm in diameter pan.
Sorry for the mix of worldwide measurements.
- 6 eggs
- 1/4 cup agave syrup
- 1 tsp vanilla powder
- 180g butter or coconut oil
- 1 3/4 cup Almond flour
Put the oven on 175c. Melt the butter or oil and set aside. Grease a cake pan with some extra coconut oil or butter, optional is to layer the bottom with some parchment paper and use coconut flakes to cover the side of the pan. All depending on your success history when it comes to baking cakes. I always to it all… to be safe:)
Separate the whites and the yolks. Mix the egg whites until white and firm. They are not to fall out of the bowl when turned upside down. Mix the yolks, vanilla powder and melted oil. Mix the egg whites and the yolk mixture, little at a time. We want as much air as possible left in the mixture. Now add the flour. Blend gently… Pour the mixture in the greased pan. In the oven it goes, the lower part for 40-45 minutes. Cover the cake at the end. When it has a golden colour, and the edges of the cake have “let go” of the pan – it is done! Take out and let cool before trying to cut it in layers.
I find it beneficial to prepare the cake a day ahead, it gives it time to sit and soak up all the flavours.
HAPPY BIRTHDAY CAKE!