(Serves however many you are willing to share with.)
This is one of those divinely inspired recipes that just worked out of the experimental gate. It all started with happy chickens in Spring. That means lots of eggs, which are notorious for not freezing well. But you know what does freeze well? Cake. I confess that more of this has gone in my mouth than the freezer but it’s so high protein I excuse myself 😊
You will need a stand mixer.
Preheat oven to 325 F.
6 large eggs
¾ c granulated sugar
1 ts almond flavoring
½ ts salt
2 c almond flour
Crack the eggs into the bowl of the mixer with the whisk attached. Gradually increase the speed until it is one or two notches below full speed. Leave it here for ten full minutes. The eggs should be frothy and about triple in bulk but go with the timer.
Reduce the speed to a low-medium and gradually sprinkle in the sugar. Once that’s incorporated add the almond flavoring and salt. Then sprinkle in the almond flour and mix until most of the lumps have gone but don’t over mix as this will make the batter deflate.
Pour the batter into an angel food cake pan (or a large spring-form pan) and bake for one hour. An inserted knife should come out clean. Invert the angel food pan to cool and then slide a knife around all edges until the bottom can be removed (with cake). Do the same here and transfer the cake to your favorite plate or stand. Frost as desired – my favorite being a simple almond flavored icing with unsweetened chocolate drizzled over.