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: Preheat your oven to 180°C (350°F) and grease a cake pan thoroughly to prevent sticking during baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until evenly mixed.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredient mixture alternately with the milk into the wet ingredients, mixing gently to form a smooth batter without overmixing.
- Pour and Bake: Pour the prepared batter into the greased cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before serving.
Notes
- Substitute vanilla extract with almond extract for a stronger almond flavor.
- Dust the cooled cake with powdered sugar or garnish the top with sliced almonds for added texture and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
