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Queen of Sheba Cake

  • 25 m
  • 50 m
Alice Medrich
“This Queen of Sheba cake, a French classic, gets a minor update with less sugar and butter and a whisper of flaky sea salt on top—all of which lets the flavor of a special chocolate shine. Whipping a greater portion of the sugar into the egg whites makes them less easy to overbeat and creates a pleasing crust on top that contrasts with the moist and creamy interior.”


    • ½ cup almond flour
    • 2 tablespoons gluten-free baking blend or all-purpose flour
    • 10 tablespoons granulated sugar, divided
    • ¼ teaspoon salt
    • 6 ounces dark chocolate (70% cacao), coarsely chopped
    • 10 tablespoons unsalted butter, cut into pieces
    • 4 large eggs, separated, at room temperature
    • ⅛ teaspoon almond extract
    • ¼ teaspoon cream of tartar
    • ⅛ teaspoon flaky sea salt, such as Maldon
    • Whipped cream (optional)


  • 1 Preheat oven to 375°F.
  • 2 Whisk almond flour, baking blend (or all-purpose flour), 2 tablespoons sugar and salt in a medium bowl. Set aside.
  • 3 Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from heat. Whisk in egg yolks and almond extract. Set aside.
  • 4 Beat egg whites and cream of tartar in a stand mixer on medium high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually sprinkle in the remaining 8 tablespoons sugar and beat until the mixture holds stiff, shiny peaks.
  • 5 Whisk the flour mixture and one-fourth of the egg whites into the chocolate. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Scrape the batter into an 8- or 9-inch springform pan and spread evenly.
  • 6 Bake until a toothpick inserted into the cake 1½ inches from the edge emerges clean, 20 to 25 minutes.
  • 7 Run a sharp paring knife around the edge of the cake to loosen it and allow it to sink slightly. Sprinkle with flaky salt. Let cool completely in the pan on a wire rack, about 1 hour.
  • 8 Remove the pan sides and transfer the cake to a serving platter. Serve with whipped cream, if desired.
  • Equipment: 8- or 9-inch springform pan
ALL RIGHTS RESERVED © 2019 Printed From 12/10/2019