Almond Cake (Easy Recipe)

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• 3 1/2 cups Wholesome Yum Blanched Almond Flour
  Ingredient note

  Source: 3 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 tbsp Baking powder
  Ingredient note

  Source: 1/2 tbsp Baking powder
• 1/4 tsp Sea salt
  Ingredient note

  Source: 1/4 tsp Sea salt
• 1/3 cup Unsalted butter (softened)
  Ingredient note

  Source: 1/3 cup Unsalted butter (softened)
• 1/2 cup Besti Monk Fruit Allulose Blend (natural sweetener)
  Ingredient note

  Source: 1/2 cup Besti Monk Fruit Allulose Blend (natural sweetener)
• 4 each large Eggs
  Ingredient note

  Source: 4 large Eggs
• 3/4 cup Sour cream
  Ingredient note

  Source: 3/4 cup Sour cream
• 1/2 tsp + 1/4 tsp Vanilla extract
  Ingredient note

  Source: 1/2 tsp Vanilla extract; Source: 1/4 tsp Vanilla extract
• 1/2 tsp + 1/4 tsp Almond extract
  Ingredient note

  Source: 1/2 tsp Almond extract; Source: 1/4 tsp Almond extract
• 3 tbsp Unsalted butter (melted)
  Ingredient note

  Source: 3 tbsp Unsalted butter (melted)
• 2 tbsp Besti Powdered Monk Fruit Allulose Blend (plus more for sprinkling)
  Ingredient note

  Source: 2 tbsp Besti Powdered Monk Fruit Allulose Blend (plus more for sprinkling)
• 1/2 cup Sliced almonds
  Ingredient note

  Source: 1/2 cup Sliced almonds

1. Preheat the oven at 350 degrees F (177 degrees C). Line the bottom of a springform pan or cake pan with parchment paper.
2. Arrange almonds in a single layer on a baking sheet. Toast for 3-4 minutes, until golden. Remove from the oven and allow to cool. Leave the oven on.
3. Meanwhile, beat butter and Besti together.
4. Beat in the almond flour, baking powder, and sea salt.
5. Beat in the eggs, sour cream, vanilla and almond extracts.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350 degrees (177 degrees C) for 28-32 minutes, until the top is golden and springs back, and inserted toothpick comes out clean.
7. Allow the cake to cool for at least 10 minutes in the pan, until warm but no longer hot.
8. Meanwhile, whisk together the glaze ingredients.
9. Run a knife along the edges of the pan to release any parts that have stuck. If you used a springform pan, release and remove the sides (you can keep it sitting on the bottom part). If you used a cake pan, carefully flip over a towel, then flip again so that the cake is right side up.
10. Place the cake onto a wire rack. While the cake is still warm, use a pastry brush to brush the glaze over the top and sides of the cake, reserving 1 tablespoon (14 ml) of glaze.
11. Sprinkle toasted almonds over the cake and pat into the glaze. Drizzle the remaining tablespoon of glaze on top of the almonds to help seal them.
12. Let the cake cool completely. If desired, sprinkle with more powdered Besti for serving.