Almond Meringue Cake – GF
Norwegians have a strong penchant for including almonds or various nuts in their cakes and desserts. They love using them in recipes like "kransekekake cookies," "Suksesterte," and even ice cream cakes.
Incorporating almonds or other nuts into this recipe is a game-changer, as it adds a burst of flavor that makes the meringue crust absolutely delectable and moist, giving it a unique and delightful texture. This gooey Almond Meringue Cake is a quintessential Norwegian dessert that also happens to be gluten-free. It's a go-to almond cake in Norway, and it's frequently used as the base for ice cream cakes, resulting in a chewy and gooey treat, especially when topped with ice cream and frozen!
This cake, which I learned from my Norwegian mom and have enjoyed since I was a little girl, is a perfect match for ice cream cakes and pairs beautifully with fresh fruit mousse cakes or chocolate mousse.
When Norwegians whip up this almond cake, they typically use whole almonds with their skins on. These skins bring an extra layer of flavor and an incredible texture to the mix. Additionally, almond flour contributes to a moist texture and imparts a rich, buttery flavor to the cake.
If Norwegians want to switch things up, they can easily swap out almonds for hazelnuts, pecans, or walnuts, all of which make excellent alternatives. Enjoy!
Before you start
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Bakers Note;
When whipping egg whites for meringue, ensure that the beaters and bowl are thoroughly clean; even the slightest hint of oil or fat can inhibit the foam.
When making the almond meringue cake, use really fresh egg whites instead of pre-packaged egg whites. They'll create a stronger egg foam that is less likely to crack while baking! Also, add a pinch of cream of tartar; it keeps the egg foam moist and stretchy, allowing it to whip to its maximum volume and retain air longer than whites whipped without it. Additionally, be cautious not to over-beat the egg whites (they may look chunky) as over-beaten whites that have lost their elasticity will deflate faster when folded with the almonds.
You can also use store-bought (although not recommended for taste) superfine natural almond flour made from whole almonds. A highly recommended brand is Bob's Red Mill; they offer a natural almond flour ground from whole almonds with the skin intact, which is perfect for this cake.
Almond Meringue Cake – GF
- 4 large egg whites (120 grams) chilled
- a pinch of cream of tartar
- 225 gram powdered sugar
- 250 gram raw (natural) whole almonds with the skin intact
- A pinch of sea salt for garnish, optional
Almond Meringue Cake – GF
- Preheat the oven 30 minutes before baking to 170°C (340°F).
- Baker's tip: Keep the egg whites chilled. When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
- Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform pan with butter and line it with parchment paper. If using an loose-bottomed pie pan, brush the sides with butter and chill in the freezer for a five minutes to firm up. It's a tad trickier due to the pan's design, Than take a spoon with sugar and evenly coat the sides with sugar by rotating and tapping. Grease the bottom and line with parchment paper for a flawless release.
- Baker's note: For the almond Meringue Cake, I personally love using my Vitamix blender—it’s quick and gets the job done in just 5 to 8 seconds, leaving me with beautifully coarse-textured almonds that are just perfect for this cake. If you don’t have a Vitamix or a blender, don’t worry. An almond grinder is a great alternative, or you can use a food processor with a blade attachment. Just be sure to pulse lightly; you want to avoid over-processing, which can make the almonds too oily. The goal is a coarse grind that will give your cake a delightful crunch.
- Grind 250 grams of whole almonds or process them in a food processor or blender with blades. I prefer the almonds not to be completely finely ground, but to have some slightly larger pieces for a better texture.
- Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
- Put 120 grams of egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white.
- Once glossy and at stiff peaks, gradually add 225 grams of powdered sugar one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
- Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds.
- Scoop the almond meringue mixture into the prepared springform pan or loose-bottomed pie pan. Use your offset spatula to spread it evenly.
- Drizzle a pinch of sea salt for garnish on top, optional
- Bake immediately in the center of the oven until lightly browned and puffed about 30 minutes. It is most likely done when you can smell the scent of toasted almonds in your kitchen. Remember, every oven is different.
- Let the almond meringue cake cool in the springform/pie pan on a wire rack until it's cool, about one hour.
- After baking your almond meringue cake, let it cool completely. If you have used a springform pan, carefully run a knife around the edges to loosen it and carefully remove the cake from the springform. Peel off the parchment paper, and the cake is ready. If you have used a tart tin with a loose bottom, carefully lift the cake out of the pan by lifting the bottom.
- If not used right away, wrap the cake layer in plastic wrap and leave it at room temperature for up to 2 days.
- This cake holds up great in the freezer, which is handy if you're planning to slather on ice cream or frosting. Wrap the cake layer in plastic wrap and pop it in the freezer for about 1-2 hours before topping to firm it up and prevent cracks. If a freezer isn't an option, the fridge can work too, but for best results, go for the freezer. This extra step is optional, but it's a pro move for a perfect finish.
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