Description
A soft, moist almond cake with a rich nutty flavor and delicate crumb—perfect for tea time or dessert.
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 and Prepare Pan: Preheat your oven to 180°C (350°F) and grease a cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy; this ensures a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the milk into the wet mixture, mixing gently to form a smooth batter without overmixing.
- Pour Batter and Bake: Pour the prepared batter into the greased cake pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before removing. Serve as is, or dust with powdered sugar or top with sliced almonds for added texture and presentation.
Notes
- Use almond extract instead of vanilla extract for a stronger almond flavor.
- Dust the finished cake with powdered sugar to enhance sweetness and appearance.
- Sprinkle sliced almonds on top before baking for a crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
