Description

This Almond Cake is a moist, flavorful dessert that combines the rich taste of almond flour with a tender crumb. Perfect as an elegant tea-time treat or a simple dessert, it features a delightful almond aroma enhanced by almond and vanilla extracts, topped with crunchy sliced almonds and optionally dusted with powdered sugar. Its gluten-optional recipe caters to various dietary preferences while delivering a satisfying homemade cake experience.

Ingredients

Scale

Dry Ingredients

1 cup almond flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
3 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup milk

Topping

1/4 cup sliced almonds (for topping)
Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a small bowl, whisk together almond flour, all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This should take about 2 to 3 minutes and helps create a tender texture.
Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
Add Extracts: Stir in the almond extract and vanilla extract to infuse the batter with a rich, aromatic flavor.
Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two parts, alternating with the milk. Mix gently after each addition just until combined to avoid overmixing and maintain a tender crumb.
Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top evenly using a spatula.
Add Topping: Sprinkle the sliced almonds evenly over the surface of the batter for a crunchy texture and enhanced almond flavor.
Bake: Place the cake in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool: Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely.
Serve: Optionally dust the cooled cake with powdered sugar before slicing and serving to add a touch of sweetness and a classic finish.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
This almond cake pairs beautifully with fresh berries or a dollop of whipped cream for added indulgence.
Ensure butter is softened at room temperature for easier creaming and better texture.
Do not overmix the batter when combining wet and dry ingredients to keep the cake light and tender.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 17g
Sodium: 120mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg