Description
This almond cake recipe is rich, moist, and full of nutty goodness! Made with almond paste and simple pantry ingredients, it’s easy to whip up and perfect for any occasion. Whether you enjoy it plain, dusted with powdered sugar, or topped with fresh berries, this cake is guaranteed to impress. Serve it with a cup of coffee or tea for a delightful treat!
Ingredients
Scale
Cake Batter:
- 1 ¼ cups (150g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 7 ounces (200g) almond paste, crumbled
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- ½ teaspoon almond extract
- ½ cup (120ml) whole milk
- ½ cup (50g) sliced almonds (for topping)
Optional Toppings:
- Powdered sugar (for dusting)
- Almond glaze (powdered sugar, almond extract, and milk)
- Fresh berries (strawberries, raspberries, or blueberries)
Instructions
- Preheat & Prepare the Pan
- Preheat oven to 325°F (163°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Almond Paste & Sugar
- In a large mixing bowl, beat almond paste and sugar until crumbly.
- Add butter and beat until light and fluffy.
- Incorporate Eggs & Almond Extract
- Add eggs one at a time, mixing well after each addition.
- Stir in almond extract for extra nutty flavor.
- Combine Dry & Wet Ingredients
- Gradually add the dry ingredients, alternating with milk, mixing until just combined. Do not overmix.
- Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Sprinkle with sliced almonds.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Serve
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with almond glaze before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.
- To enhance the flavor, toast the sliced almonds before adding them to the batter.
- If using almond flour instead of almond paste, increase butter to ¾ cup (170g) for extra moisture.
- Storing leftovers: Keep at room temperature for 2-3 days or refrigerate for up to a week. Wrap well to prevent drying out.
- Freezing instructions: Wrap slices in plastic wrap and store in an airtight container. Thaw at room temperature before serving.
Nutrition
- Calories: 402
- Sugar: 22g
- Sodium: 105mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg