Almond cake
Almond cake is a simple single-layer butter cake in which most of the flour is replaced with almond flour. The result is a moist, dense, fine crumb with a lovely nutty flavor, topped with sliced almonds that bake up crisp and golden. It is perfect with coffee or afternoon tea.
- Difficulty
- Easy
- Prep
- 25 min
- Cook
- 40 min
- Rising or chilling
- 30 min
- Total time
- 1 hr 35 min
- Method
- Oven-baked
Ingredients
Batter
Topping
Instructions
Step 1
Heat the oven to 175°C with a rack in the middle, and let it preheat for at least fifteen minutes before the cake goes in. Almond flour is rich in oil, so it needs steady heat for the cake to brown evenly without burning. The oven is ready when an oven thermometer shows the temperature you set.
Step 2
Line the bottom of a 20 cm springform pan with parchment paper and brush a thin layer of butter on the sides. Almond cake is soft and moist, and the butter lets you release it without breaking the edges. The pan is ready when the sides are evenly glossy and the paper lies flat against the bottom.
Step 3
Put 150 g almond flour, 60 g all-purpose flour, 5 g baking powder and 2 g salt in a bowl and whisk well to break up any lumps of almond flour. Almond flour clumps easily, so mixing the dry ingredients first spreads the baking powder evenly. The mixture is ready when it is loose and fine with no lumps left.
Step 4
Beat 115 g softened unsalted butter with 150 g granulated sugar with a mixer on medium speed for about three minutes, until fluffy. Creamed butter is the main source of air that lightens the cake, making up for the small amount of flour. The butter is ready when it is pale, smooth and noticeably increased in volume.
Step 5
Add the 150 g eggs one at a time, beating well after each, then add 3 g almond extract and 4 g vanilla extract. Almond extract makes the flavor much more pronounced than almond flour alone. The mixture is ready when it is smooth and glossy with an unmistakable almond aroma.
Step 6
Add the dry mixture to the bowl in three additions, alternating with 60 g whole milk in two additions, mixing on low speed or with a flat spatula. Alternating lets the flour absorb moisture gradually so the batter does not separate. Stop as soon as the batter is thick, silky and just evenly combined.
Step 7
Pour the batter into the pan, smooth the top and scatter 25 g sliced almonds evenly over it, pressing lightly so they stick. The almonds toast to a crisp, fragrant crust that contrasts with the tender crumb. This step is done when the batter is covered in a thin, even layer of almonds.
Step 8
Bake at 175°C for about 35 to 40 minutes, turning the pan halfway around after 25 minutes if your oven heats unevenly. With so much almond flour, the crumb will be moister than an ordinary butter cake, so do not overbake or it will dry out. The cake is done when the almonds are deep golden, the top is light brown and a skewer comes out with just a few moist crumbs.
Step 9
Let the cake cool in the pan for about 30 minutes, remove the ring, then sift to taste powdered sugar over the top before slicing. A hot cake is very soft, and letting it cool a little sets the crumb so it slices without crumbling. It is ready when the pan feels only slightly warm and the sugar sits on top like a light frost.
Equipment
- Oven
- Springform pan
- Hand mixer
- Mixing bowl
- Whisk
- Spatula
- Sieve
- Kitchen scale
- Parchment paper
- Pastry brush
Tips
- Use finely ground blanched almond flour for a pale, tender crumb; flour made from unpeeled almonds gives a darker, slightly coarser cake.
- You can add a little grated orange or lemon zest to the batter for a fresher aroma.
- Almond extract is very strong, so measure it precisely; too much can make the cake taste slightly bitter.
Storage
The cake keeps in an airtight container at room temperature for three days and stays moist thanks to the natural oils in the almonds. You can also wrap individual slices tightly and freeze them for up to a month, thawing them at room temperature before serving.
Common problems and how to fix them
- The cake sinks in the middle after cooling.
- The center was not fully baked or the oven door was opened too early. Next time, bake a few minutes longer and only open the oven after at least two thirds of the baking time has passed.
- The sliced almonds on top burn.
- The pan was too close to the top heating element. Move the rack down one level and lay a loose sheet of foil over the cake once the almonds are golden.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
