Description
Whipping up this almond cake brings pure joy to your kitchen, creating a delightful treat that welcomes friends and family around the table. Simple ingredients and a straightforward method ensure you’ll have a delectable dessert that sparks conversation and smiles.
Ingredients
Scale
Main Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter
Supporting Ingredients:
- ½ cup milk
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar
- Almond slices
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center of the oven. Gather a 9-inch round cake pan, parchment paper, and your mixing tools.
- Mix 1 cup almond flour, 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Whisk thoroughly to distribute the ingredients evenly.
- In a separate large bowl, cream ½ cup softened butter with 1 cup granulated sugar using an electric mixer for 3-4 minutes until the mixture becomes light and fluffy.
- Crack 3 large eggs into the butter mixture, adding them one at a time. Beat each egg completely before adding the next, ensuring a smooth batter.
- Pour 1 teaspoon vanilla extract into the batter and mix until incorporated.
- Alternate adding the dry flour mixture and ½ cup milk to the wet ingredients. Add in three stages, beginning and ending with the flour mixture. Stir gently to maintain a smooth consistency.
- Coat the cake pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.
- Transfer the batter into the prepared pan, using a spatula to spread it evenly and eliminate air pockets.
- Bake for 30-35 minutes at 350°F (175°C). Check doneness by inserting a toothpick into the center – it should come out clean or with minimal crumbs.
- Remove the cake from the oven and let it rest in the pan for 10 minutes to stabilize the structure.
- Run a knife around the pan edges to loosen the cake. Carefully invert onto a wire rack to cool completely.
- Optional: Dust the cooled cake with powdered sugar and sprinkle with toasted almond slices before serving.
Notes
- Check almond flour freshness before baking, as older flour can make the cake dense and less flavorful.
- Ensure butter and eggs are at room temperature to help create a smoother, more even cake batter.
- For a gluten-free version, replace all-purpose flour with a cup-for-cup gluten-free flour blend.
- If you prefer a less sweet cake, reduce the sugar by 2-3 tablespoons and add a sprinkle of sea salt on top.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 344 kcal
- Sugar: 24 g
- Sodium: 122 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 72 mg