Classic Almond Cake
Almond cake is a tender, single-layer bake built around ground almonds for a naturally nutty flavor. A simple batter comes together quickly, and the cake is ready in about an hour from start to finish — making it a solid choice for afternoon tea or an easy dessert.
Equipment
- 9-inch round cake pan
- Hand mixer or stand mixer
- Mixing Bowls
- Spatula
- Cooling Rack
Ingredients
- 1 cup almond flour finely ground
- ½ cup all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- ¼ cup milk whole
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a larger mixing bowl, cream the softened unsalted butter with the granulated sugar using a hand mixer or stand mixer, until light and fluffy, approximately 2-3 minutes.
- Add Eggs and Extract: Add the eggs one at a time, mixing well after each addition. Stir in the almond extract, ensuring everything is thoroughly incorporated.
- Combine Mixtures: Gently fold the dry ingredient mixture into the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly golden.
- Cool and Serve: Allow the cake to cool in the pan on a cooling rack for 10 minutes before turning out to cool completely. Slice and enjoy with a cup of tea or a scoop of vanilla ice cream.
Notes
Tammy’s Tips:
- For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- To enhance the almond flavor, consider adding a teaspoon of vanilla extract alongside the almond extract.
- Top with sliced almonds before baking for a delightful crunch.
Nutrition
Calories: 306kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 78mgSodium: 148mgPotassium: 42mgFiber: 2gSugar: 20gVitamin A: 434IUCalcium: 80mgIron: 1mg
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