Whipped Yogurt Cloud Cake for Soft Dessert Lovers

The pot lid rattles and you know dinner is almost ready. There9s this kind of hush right before you get to dig in, a little moment you savor. You catch the aroma blending through the kitchen and can9t help but grin.

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Today, you9re making something that9s not just dinner but a little celebration. Flourless almond cake cooked with care in your trusty pressure cooker. It9s gonna be tender, moist, and just the right amount of sweet.

You feel the steam cues dancing around the pot, that light hiss mixed with the sealed pressure inside. It9s kinda like a secret signal telling you the yumminess is almost set to burst out. So you sit back and wait, because good things come to those who let the natural release do its thing.

Why This Recipe Works Every Single Time

• You use almond flour for that rich, nutty texture that holds everything together without gluten.
• The eggs at warm room temp help the batter rise nice and fluffy, giving you a lovely crumb.
• Cornstarch steps in for a little structure so it ain9t too crumbly when you slice into it.
• Using a quick release gets the pressure off fast without drying the cake out.
• The butter melts into the batter creating moist pockets that keep every bite tender.
• Almond and Grand Marnier extracts layer flavor deep enough to make you wanna go for seconds.
• And topping with slivered almonds adds a subtle crunch that finishes things just right.

What Goes Into the Pot Today

• 2 4 cups almond flour. This is your main player, nutty and perfect for flourless baking.
• 2 tablespoons cornstarch. Helps hold the cake together so it ain9t falling apart.
• 74 teaspoon fine sea salt. Just enough to balance the sweetness, lower it a bit if your butter9s salted.
• 1 4 cups granulated sugar. Sweet but not overpowering.
• 6 large eggs at warm room temp. Warm eggs whip up better, giving you fluffier cake.
• 12 tablespoons unsalted butter, cut into cubes. Melts smooth and rich in the batter.
• 2 tablespoons Grand Marnier or Amaretto, your choice. If not, 1 tablespoon vanilla extract works too.
• 4 teaspoon almond extract. Tiny but packs a punch of extra almond-y goodness.
• 2-3 tablespoons slivered almonds for sprinkling on top. Adds texture and a nice finish.
• 2 tablespoons powdered sugar for dusting when it9s all done and cooled down.

How It All Comes Together Step by Step

First up, preheat your oven to 3506F and grease a 9-inch springform pan. Line it with parchment so the cake won9t stick and cleanup9s easier.

Next, whisk almond flour, cornstarch, and sea salt in a medium bowl till they9re all mingled well. Set it aside while you move on.

In a large, heatproof bowl, combine sugar, eggs, and those little cubes of butter. Place that bowl over a saucepan with simmering water, making sure the bowl doesn9t touch the water12no burning, please!

Whisk constantly till butter melts and mixture feels warm and starts thickening. Takes about 5 to 7 minutes. You9ll see it get a bit glossy too.

Then, remove the bowl from the heat and pop it into your stand mixer. Beat on medium-high speed till it9s light and tripled in volume. Yeah, takes a good 5 to 8 minutes, but worth every whir.

Now gently fold in your almond flour mixture, in three parts. You wanna keep that air in the batter, so don9t go wild mixing.

Fold in your Grand Marnier or vanilla extract, then a touch of almond extract. That9s where nice flavor layers come in.

Pour your batter into the springform and smooth out the top. Sprinkle those slivered almonds right on top for a little pizzazz.

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Smart Shortcuts for Busy Days

You can totally prep your dry ingredients ahead, mix almond flour, cornstarch, and salt the night before. Store it in an airtight container so it9s ready to go when ya are.

Warm your eggs quickly in a bowl of warm water when you9re short on time. Just 10 minutes gets them perfect temp for whipping up fluffy batter.

If you don9t want to fuss with extracts, vanilla extract works like a charm and is usually easier to keep around your kitchen all the time.

What It Tastes Like Fresh From the Pot

You9ll catch the nutty aroma right away, warm and inviting, wrapping around your senses. It9s kinda like a cozy hug in dessert form.

The cake9s texture is super tender with a moist crumb that melts softly on your tongue. It9s not dry or grainy but smooth and rich.

The subtle hit of Grand Marnier or almond gives a little unexpected twist, like that nice hint of something extra that sticks with ya.

And then you get that crunch from the toasted slivered almonds on top 12 a nice little contrast to the softness underneath.

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Keeping Leftovers Fresh and Ready

Wrap your leftover cake tight in plastic wrap to keep moisture in. The sealing ring of freshness helps it stay soft overnight.

Pop it in an airtight container in the fridge for up to four days. Make sure to let it come to room temp before serving12you don9t want it cold and stiff.

Freeze slices in ziplock bags with parchment paper between slices so they don9t stick. Defrost overnight in the fridge or speed it up with quick release warmth in the microwave.

Reheat gently in a low oven or microwave. Watch the steam cues so you don9t overdo it and dry the cake out.

Common Questions and Real Answers

Can I use salted butter instead of unsalted? Yeah, but cut down the sea salt a little since salted butter9s got salt already. You don9t wanna overpower the batter.

What9s the importance of warm eggs? Warm eggs whip easier into a fluffy, stable foam, helping the cake rise better and feel lighter than cold eggs.

Can I swap almond flour for another nut flour? You can try but almond flour has a special moisture and texture that makes this cake work real good. Other nut flours might change that balance.

Is quick release needed for this recipe? Yep, you wanna release that pressure quickly once time9s up to keep the cake light and moist, not dense.

Do I have to use Grand Marnier or Amaretto? Nah, vanilla extract works fine if you don9t have those. Just expect a slightly different flavor vibe.

How do I tell when it9s fully baked? The top should be golden and a toothpick inserted in the middle comes out clean. If you see wet batter, give it a few more minutes.

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Flourless Almond Cake in the Pressure Cooker

This naturally gluten-free almond cake is delightfully tender, made with almond flour and butter, and gently steamed to perfection in your pressure cooker for a moist and flavorful dessert.

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Cuisine Mediterranean

Servings 12 servings

Calories 340 kcal

Equipment

• 1 Mixing bowl medium and heatproof recommended
• 1 Stand mixer with whisk attachment
• 1 Springform pan 9-inch

Ingredients

  

Cake ingredients

• 2¾ cups almond flour
• 2 tablespoons cornstarch
• ¾ teaspoon fine sea salt reduce if using salted butter
• 1¼ cups granulated sugar
• 6 large eggs at warm room temperature
• 12 tablespoons unsalted butter cut into cubes
• 2 tablespoons Grand Marnier or Amaretto or use 1 tablespoon vanilla extract
• ¼ teaspoon almond extract
• 2-3 tablespoons slivered almonds for topping
• 2 tablespoons powdered sugar for dusting after baking

Instructions

 

Cake preparation steps

• Preheat oven to 350°F and grease a 9-inch springform pan. Line with parchment paper.
• In a bowl, whisk almond flour, cornstarch, and salt together. Set aside.
• In a large heatproof bowl, combine sugar, eggs, and cubed butter. Set over simmering water without touching.
• Whisk constantly until butter melts and mixture thickens slightly, about 5 to 7 minutes.
• Transfer to stand mixer and beat on medium-high until light and tripled in volume, about 5 to 8 minutes.
• Fold in almond flour mixture gently in 3 additions to preserve airiness.
• Fold in Grand Marnier or vanilla extract and almond extract just to combine.
• Pour batter into pan and smooth the top.
• Sprinkle slivered almonds on top before baking.
• Bake for 40–45 minutes until golden and a toothpick comes out clean.
• Cool on wire rack, dust with powdered sugar before serving.

Notes

Let the cake rest in the fridge for a few hours or overnight for the best results. Serve at room temperature. Store in an airtight container for up to 5 days.