Almond Cake Recipe
European · Dessert · 55 min total
A moist, tender almond cake made with almond flour and topped with sliced almonds, perfect for tea time or dessert.
15
min prep
min prep
40
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (150g) almond flour
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (80ml) whole milk
- 1/4 cup (30g) sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, cream together sugar and butter until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla and almond extracts.
- In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Store cake in an airtight container at room temperature for up to 3 days.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
- Toast sliced almonds lightly before sprinkling for extra flavor.
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