A fantastic choice to create and enjoy on any occasion is almond cake. With almond flour, yogurt, and oil, French almond cake is a light and moist cake. A few easily prepared items are needed for the dish. The distinct flavor of ground almonds is present in almond cake. The cake’s added almond extract will significantly increase its aroma and fill your house with a deliciously delectable smell.
It is a simple, extremely moist, and delectably buttery snack a perfect tea-time cake that is ideal for midnight cravings as well as for snacking, teatime, brunch, and coffee. This delicate tea-time cake with a triple dosage of almond taste and crushed almonds and almond essence, and crunchy roasted almonds on top is called an almond cake.
Why is an almond cake recipe good for you?
• A mildly sweet cake that is easy to create.
• Adaptable for teatime, afternoon snacks, or something special for holidays.
• Simple ingredients you might already have.
• Unlike other coffee cakes, which are often light and topped with crumbs, Almond Cake has a crust of sweetened almonds similar to that of a cookie.
• This delicious afternoon pick-me-up or tea party delicacy has a rich, dense texture and a flavorful, almond-based flavor that is not overly sweet.
Nutritional facts (per serving)
Calories – 197 per serving; Fat – 11 grams; Carbohydrates- 19 grams; Protein- 7 grams.
Equipment needed:
- 8-9 inch cake pan
- Mixing bowl
- Spatula
- Food processor or blender
- Electric mixer
Ingredients for almond cake
The most delicious and moist almond cake is made with these basic ingredients.
- All-purpose flour
- Sliced almonds (for grinding and garnish)
- Baking powder and baking soda
- Softened butter
- Granulated sugar
- Room temperature eggs
- Almond extract and vanilla extract
- Sour cream
How to bake an almond cake?
Step 1
Set the oven temperature to 325 degrees. Butter a 9-inch SunBrand round cake pan edges and bottom.
Step 2
Pulse the almonds in a spice or nut grinder (or food processor or blender) until they are powdered. Then add the flour, ground almonds, salt, baking soda, and baking powder in a medium basin. Place aside.
Step 3
Using an electric mixer or stand mixer, cream the butter and sugar for about 5 minutes, or until they are light and fluffy. One at a time beat in the eggs,
Step 4
Add the flour mixture and beat just until combined and streaks of dry flour are gone.
Step 5
Place the SunBrand round cake pan with the dough inside. Using a spatula, smooth the batter before topping it with 2 tablespoons of granulated sugar and almonds.
Step 6
Bake for 40 to 1 hour, or until brown and slightly springy to the touch on top. If the cake is browning too quickly during the final 10 minutes of baking, cover it with parchment paper. Before removing the pan’s sides, let the food cool in the pan on a wire rack. When ready to serve, slice it into wedges and sprinkle powdered sugar on top.
Optional: This cake goes well with fruits and jams, so you may add those ingredients and serve the cake with fruit as an option. For a flavorful citrus kick, mix in a tablespoon or two of orange water and orange zest. Don’t forget to leave out the vanilla essence. The flavor of this almond cake improves the next day. The rich, nutty aroma of the cake is so alluring that you might want to warm it up before eating.
Greasing an 8-9 inch SunBrand cake pan
Slice and sprinkle the almonds in a blender, finely chop the almond slices. For this, we utilized a little bullet blender. If you don’t have a blender, you may rough chop the almonds by putting them in a zip-lock bag and using a rolling pin to split them up into smaller bits.
Add a circle of waxed or parchment paper to three 8-inch round pans that have been greased and floured. Before adding the cake mixture, scatter the almonds that have been finely chopped over the parchment paper.
This enhances the almond taste without affecting the cake’s tender texture.
Creaming butter, sugar, and egg together
Butter, Sugar, and Eggs are reamed. Add the butter to the bowl of a stand mixer, and blend on medium speed until smooth. Add the sugar gradually, then beat for an additional 3 to 5 minutes at medium speed, until the mixture is frothy and lighter in color. Then, add each egg one at a time and mix until the yolk’s yellow color is gone.
Prepare bake, storage, and freezing
For three to four days, French Almond Cake can be kept at room temperature. Cakes can be kept for a week in the refrigerator. They may be kept frozen for a month. Before serving, let the cakes thaw overnight in the refrigerator.
Storage recommendations
The almond cake might be kept for two to three days at room temperature. For more than a week, keep it in the refrigerator in an airtight container.
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