Description
A soft and moist almond cake featuring a rich nutty flavor and a delicate crumb, ideal for tea time or as a delightful dessert treat.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup butter (softened)
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) and grease a cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then, blend in the vanilla extract to add aroma and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt to ensure even distribution.
- Mix Dry Ingredients and Milk: Gradually add the dry ingredient mixture alternately with the milk into the wet mixture, mixing until just combined to avoid overworking the batter and toughening the cake.
- Bake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes. It’s done when a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before serving.
Notes
- Use almond extract instead of vanilla for a stronger almond flavor.
- Dust the cooled cake with powdered sugar or garnish with sliced almonds on top for added texture and appearance.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
