When it comes to desserts that impress, nothing quite matches the charm of a well-baked cake. And if you’re looking for something simple yet delicious, allow me to introduce you to my beloved almond cake.
But before we dive into the recipe vault, let’s chat about what pairs beautifully with this treat. Imagine a slice of almond cake beside a cup of freshly brewed coffee or a generous scoop of vanilla ice cream. Add a handful of berries on the side, and it becomes an exquisite dessert.
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Why This Recipe is Great for You
I’ve spent years honing recipes that delight the palate while being easy to whip up, and this almond cake fits the bill perfectly. Its rich, nutty flavor comes from finely ground almond flour, which offers a unique twist on traditional cake recipes.
Almonds carry a wealth of health benefits, so what’s not to love? They’re loaded with vitamin E, magnesium, and good fats. Moreover, this cake is naturally gluten-free, making it an excellent choice for a variety of diet preferences.
From personal experience, I’ve made this almond cake countless times for family gatherings, birthdays, and even as a midweek treat. The joy on my loved ones’ faces after tasting a slice is priceless. Plus, it’s incredibly forgiving for those of us who may not be bakers by trade. If I can pull this off—trust me, you can too!
So, let’s roll up our sleeves and get into kitchen mode. Here’s what you’ll need for this delightful creation.
Ingredients
- 4 large eggs, at room temperature – Room temperature eggs blend better into the batter.
- 2 cups (192 g) finely ground almond flour – This flour serves as the backbone for our cake, providing both texture and flavor.
- ⅔ cup (133 g) caster sugar – This sugar dissolves more easily, creating a smooth batter that results in a tender crumb.
- ½ cup (113 g) melted unsalted butter – It adds moisture and richness—always a winning combination.
- 2 tsp baking powder – This is your rising agent, ensuring a fluffy cake.
- ½ cup (35 g) desiccated coconut, unsweetened – Coconut contributes to the depth of flavor and a pleasant chewiness.
- 1½ tsp pure vanilla extract – This adds warmth and complexity to our cake.
- ¼ tsp fine sea salt – A pinch of salt heightens all other flavors.
- ¼ cup (20 g) slivered almonds – These provide a crispy topping that complements the soft cake.
- 1 tsp freshly grated lemon zest – A hint of citrus brightens the overall taste.
- 2 tsp orange blossom water – This adds an exotic floral note that takes the cake to another level of fabulous.
- 2 tbsp icing sugar, for dusting on top (optional) – Just a sprinkle adds an elegant finish.
Now that we have our ingredients, let’s dive into the steps.
How to Make Almond Cake
Step 1: Preparing the Oven and Pan
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease a round cake pan with butter or a neutral oil. Line the bottom with parchment paper to ensure your cake releases easily.
Step 2: Mixing the Wet Ingredients
In a large bowl, whisk together the eggs and caster sugar until the mixture becomes light and frothy. I usually go for about 3-5 minutes here. The key is in that frothiness! Sounds silly, but this step is crucial for a light cake.
Next, add the melted unsalted butter, vanilla extract, lemon zest, and orange blossom water to the egg mixture. Give it a gentle whisk until combined.
Step 3: Combining Dry Ingredients
In another bowl, combine the almond flour, desiccated coconut, baking powder, and fine sea salt. Gently stir together with a rubber spatula.
Step 4: Merging Wet and Dry Ingredients
Now, here comes the fun part. Gradually fold the dry ingredients into the wet mixture. Take your time with this step—mix until you just see no dry flour. Over-mixing can lead to a dense cake.
Step 5: Adding Almonds and Pouring into Pan
After you’ve combined everything beautifully, stir in the slivered almonds. Pour the batter into your prepared cake pan. Smooth the top gently and make sure it’s evenly spread.
Step 6: Baking the Cake
Place the pan in the preheated oven. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The smell is going to be heavenly! I promise you’ll want to sneak a taste, so don’t feel bad.
Step 7: Cooling the Cake
Once baked, let the cake cool in the pan for about 10 minutes. This is where patience pays off. After that, run a knife around the edges, invert it onto a wire rack, and peel off the parchment paper. Allow it to cool completely before dusting with icing sugar.
Nutrition Information
Recipe Notes
- Almond Flour: The star ingredient! It offers moisture and a slight chew. If you can, use blanched almond flour; it produces the softest texture.
- Caster Sugar: This type of sugar dissolves quickly, leading to a smooth batter without grittiness.
- Unsalted Butter: Using unsalted allows for better control over the salt content. Plus, the creamy flavor really shines through.
- Desiccated Coconut: Adds texture, but unsweetened is essential to keep the sweetness in check.
- Baking Powder: Double-check its freshness. Expired baking powder won’t help your cake rise.
- Lemon Zest: Choose a fresh lemon for zest; pre-packaged won’t give you the same zing.
- Orange Blossom Water: A little goes a long way; it should feel like a subtle addition, not overwhelming.
Recipe Variations
Feeling adventurous? Here are some twists you can try:
- Chocolate Almond Cake: Fold in half a cup of cocoa powder; I like to replace part of the almond flour for a chocolatey richness that’s divine.
- Berry Topped Delight: After the cake cools, top it with whipped cream and fresh berries.
- Gluten-Free: This recipe is already gluten-free thanks to almond flour. You can also use a gluten-free baking blend if that’s your preference.
- Spiced Up: Add a pinch of cinnamon or nutmeg for warmth. It gives a cozy feel, especially during the colder months.
- Nutty Topping: Swap slivered almonds for pecans or walnuts for added crunch.
- Fruity Addition: Add fresh orange or lemon juice to the batter for an extra citrusy pop.
Almond Cake Recipe
Equipment
- Bowl, Oven
Ingredients
- 4 large eggs at room temperature – Room temperature eggs blend better into the batter.
- 2 cups 192 g finely ground almond flour – This flour serves as the backbone for our cake, providing both texture and flavor.
- ⅔ cup 133 g caster sugar – This sugar dissolves more easily, creating a smooth batter that results in a tender crumb.
- ½ cup 113 g melted unsalted butter – It adds moisture and richness—always a winning combination.
- 2 tsp baking powder – This is your rising agent ensuring a fluffy cake.
- ½ cup 35 g desiccated coconut, unsweetened – Coconut contributes to the depth of flavor and a pleasant chewiness.
- 1½ tsp pure vanilla extract – This adds warmth and complexity to our cake.
- ¼ tsp fine sea salt – A pinch of salt heightens all other flavors.
- ¼ cup 20 g slivered almonds – These provide a crispy topping that complements the soft cake.
- 1 tsp freshly grated lemon zest – A hint of citrus brightens the overall taste.
- 2 tsp orange blossom water – This adds an exotic floral note that takes the cake to another level of fabulous.
- 2 tbsp icing sugar for dusting on top (optional) – Just a sprinkle adds an elegant finish.
Instructions
Step 1: Preparing the Oven and Pan
- First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease a round cake pan with butter or a neutral oil. Line the bottom with parchment paper to ensure your cake releases easily.
Step 2: Mixing the Wet Ingredients
- In a large bowl, whisk together the eggs and caster sugar until the mixture becomes light and frothy. I usually go for about 3-5 minutes here. The key is in that frothiness! Sounds silly, but this step is crucial for a light cake.
- Next, add the melted unsalted butter, vanilla extract, lemon zest, and orange blossom water to the egg mixture. Give it a gentle whisk until combined.
Step 3: Combining Dry Ingredients
- In another bowl, combine the almond flour, desiccated coconut, baking powder, and fine sea salt. Gently stir together with a rubber spatula.
Step 4: Merging Wet and Dry Ingredients
- Now, here comes the fun part. Gradually fold the dry ingredients into the wet mixture. Take your time with this step—mix until you just see no dry flour. Over-mixing can lead to a dense cake.
Step 5: Adding Almonds and Pouring into Pan
- After you’ve combined everything beautifully, stir in the slivered almonds. Pour the batter into your prepared cake pan. Smooth the top gently and make sure it’s evenly spread.
Step 6: Baking the Cake
- Place the pan in the preheated oven. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The smell is going to be heavenly! I promise you’ll want to sneak a taste, so don’t feel bad.
Step 7: Cooling the Cake
- Once baked, let the cake cool in the pan for about 10 minutes. This is where patience pays off. After that, run a knife around the edges, invert it onto a wire rack, and peel off the parchment paper. Allow it to cool completely before dusting with icing sugar.
Notes
- Almond Flour: The star ingredient! It offers moisture and a slight chew. If you can, use blanched almond flour; it produces the softest texture.
- Caster Sugar: This type of sugar dissolves quickly, leading to a smooth batter without grittiness.
- Unsalted Butter: Using unsalted allows for better control over the salt content. Plus, the creamy flavor really shines through.
- Desiccated Coconut: Adds texture, but unsweetened is essential to keep the sweetness in check.
- Baking Powder: Double-check its freshness. Expired baking powder won’t help your cake rise.
- Lemon Zest: Choose a fresh lemon for zest; pre-packaged won’t give you the same zing.
- Orange Blossom Water: A little goes a long way; it should feel like a subtle addition, not overwhelming.
Nutrition
Frequently Asked Questions
Can I use a different type of flour?
Absolutely! However, consider that almond flour has a different moisture content and behavior. For a gluten-filled option, all-purpose flour can work but adjust the quantity.
How do I store this cake?
Keep it in an airtight container at room temperature for up to three days. For longer storage, place it in the fridge, and it can last up to a week. Just remember to bring it to room temperature before serving.
What if I don’t have orange blossom water?
You can leave it out without much impact on the overall cake. Alternatively, a few drops of almond extract can provide a nice flavor boost.
Can I freeze this almond cake?
Yes! Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer. It should last about three months. Thaw it at room temperature before serving.
Will this recipe work in a larger or smaller pan?
You can adapt the size of the pan; just monitor baking time. A larger pan will reduce baking time, while a smaller one will need more time.
Is this cake suitable for special occasions?
Absolutely! It’s elegant enough for a birthday or celebration, yet simple enough for an afternoon snack. Add some fresh fruits or a drizzle of glaze for extra flair.
Conclusion
So there you have it! A delectable almond cake that marries simplicity with enticing flavors. As someone who’s enjoyed many an afternoon slice, I assure you this recipe can bring joy to any table. Whether it’s your family or friends, they’ll be asking for thirds!
Take pride in each ingredient you use. Knowing that each element adds something special makes the baking experience infinitely more rewarding. Why not give this recipe a try and share it with your loved ones? They’ll appreciate the effort and flavor—and so will you! Happy baking!
