Almond Cake
Introduction
This Almond Cake is a tender, nutty delight with a rich flavor from ground almonds and a hint of almond extract. Balanced with butter, sugar, and vanilla, it’s simple yet elegant — perfect for tea time, celebrations, or as a versatile base for fruit toppings.
Ingredients
Refrigerated
3 large eggs
Baking & Spices
¾ cup (95 g) all‑purpose flour
1½ tsp baking powder
1⅟16 cup granulated sugar (about 215 g)
1 tsp pure almond extract
1 tsp vanilla extract
¼ tsp fine salt
Powdered sugar (for dusting)
Nuts & Seeds
1 cup (100 g) ground almonds
½ cup whole almonds (for garnish or topping)
Dairy
½ cup (115 g) unsalted butter, softened
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease and flour an 8‑inch round cake pan or line with parchment.
Cream Butter & Sugar
In a large bowl, beat butter and granulated sugar until light and fluffy.
Add Eggs & Flavoring
Beat in eggs one at a time. Stir in almond extract and vanilla.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture.
Add Almonds
Stir in ground almonds until evenly incorporated.
Bake
Pour batter into prepared pan. Sprinkle whole almonds on top.
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Finish
Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Time & Yield
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: ~55 minutes
Yield: 8–10 slices
Tips & Tricks
Extra moist: Add 2 tbsp sour cream or yogurt to the batter.
Elegant finish: Top with sliced almonds and a drizzle of honey.
Flavor twist: Replace vanilla with orange zest for a citrus note.
Storage: Keeps 3 days at room temperature or freeze up to 1 month.
Variations
Chocolate Almond Cake: Fold in ½ cup mini chocolate chips.
Fruit‑Topped Almond Cake: Add fresh raspberries or apricots before baking.
Gluten‑Free Version: Replace flour with almond flour for a denser, nutty cake.
Serving Suggestions
Serve with whipped cream or mascarpone.
Pair with coffee, tea, or dessert wine.
Slice thinly and layer with jam for a tea‑time treat.
FAQs
Q: Can I use almond flour instead of ground almonds?
A: Yes, almond flour works well and gives a finer texture.
Q: Can I make this ahead?
A: Absolutely — bake a day in advance and dust with powdered sugar before serving.
Q: Can I use salted butter?
A: Yes, but reduce added salt to a pinch.
Conclusion
This Almond Cake is a simple yet sophisticated dessert with a nutty richness and soft crumb. Whether enjoyed plain or dressed up with fruit and cream, it’s a versatile recipe that always impresses.