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.
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.