SERVES 8
I am quite obsessed with egg yolks in general, whether curing them in various ways or making pasta, so I was thrilled to have a recipe that not only allows me to use the leftover egg whites, but also just happens to be one of my favorite cakes.
1⅓ cups almond flour
1¾ cups sugar
⅓ cup all-purpose flour
Flaky salt (preferably Maldon)
1 vanilla bean
1½ cups egg whites
14 tablespoons butter
Preheat the oven to 350°F. Line a 8-inch square baking pan with parchment paper. Butter the sides of the pan.
Mix together the almond flour, sugar, and all-purpose flour along with a pinch of salt. Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla to the egg whites and then beat with an electric beater or stand mixer until stiff. Fold the dry ingredients into the egg whites and continue to fold until the dough has an even consistency.
Cut the butter into small pieces and melt in a saucepan over medium-low heat. Stir the butter with a whisk. Tilt the pot from side to side. As soon as you see golden-brown sediment at the bottom of the pan and the butter smells nutty, remove from the heat. (Butter can burn quickly, so be careful not to overbrown it.)
Pour the butter into the dough and stir until incorporated. Pour the dough into the baking pan, sprinkle with salt, and put in the oven to bake for 25 to 30 minutes.
Remove and let cool. The cake will fall once it starts to cool, but this is what you want. I prefer this cake when it has cooled completely. It’s great with fresh berries and ice cream, but also just as fantastic on its own with a cup of tea.