Almond Cake

This cake has such a lovely, soft texture to go with all of that big almond flavor. It manages to be dense yet moist and soft at the same time. Then we go all in with some crunchy toasted almonds sprinkled on top.

Almonds and almond extract are permanent staples in my pantry. They both have such great flavor and such versatile uses that I find myself using them often in baking, whether in addition to other flavors or in an all-in way with desserts like this Almond Cake.

This cake has quickly become one of my favorites. The simple preparation, the amazing flavor, and the wonderful texture all combine for a big-time dessert winner. Plus, it’s just so pretty, isn’t it? If you’re a big almond fan, I think this cake is destined to become one of your favorite desserts, too.

If you love almonds in a big way, you must try this fantastic Almond Cake. Such a lovely, delicious cake!

Who’s ready to dive in?

INGREDIENTS:

• 2 cups all-purpose flour

• 1/2 cup finely ground almonds (soaked and peeled)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 150 g unsalted butter, softened

• 1 cup powdered sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1/2 cup butter milk

• 1/2 cup toasted almonds slices

METHOD:

• Preheat oven to 350°F. Generously grease a 9 inch round cake pan.

• Whisk together the flour, baking powder, and baking soda. Set aside.

• Using an electric mixer on medium speed, beat the butter, sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, and almond extract and ground almonds.

• Add the flour mixture in three portions, alternating with two portions of butter milk. Fold in until combined.

• Transfer the batter to the prepared pan and spread evenly.

• Bake for 10 minutes add in the toasted almond slices. then bake again for 20 to 25 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean. (we add the toasted almonds slices after 10 minutes because the almonds are already toasted and we don't want it to get burnt).

• Cool the cake in the pan on a wire rack for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.

ENOY :)