Description
Here’s a simple and delicious recipe for a classic almond cake. This moist, nutty dessert is perfect for any occasion and easy to make!
Ingredients
– Dry Ingredients:
– 1 ½ cups almond flour (finely ground)
– ½ cup all-purpose flour (or gluten-free flour blend)
– 1 tsp baking powder
– ¼ tsp salt
– Wet Ingredients:
– 3 large eggs
– ¾ cup granulated sugar
– ½ cup unsalted butter (melted and cooled)
– 1 tsp vanilla extract
– 1 tsp almond extract
– Zest of 1 lemon (optional)
– Topping:
– 2 tbsp powdered sugar (for dusting)
– ¼ cup slivered almonds (optional)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
3. Prepare the Wet Ingredients:
In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Add the melted butter, vanilla extract, almond extract, and lemon zest (if using). Mix until well combined.
4. Combine the Batter:
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake light.
5. Bake the Cake:
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Garnish:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust the top with powdered sugar and sprinkle with slivered almonds for an elegant finish.
Notes
– For a richer flavor, toast the almond flour lightly before using it.
– Serve with fresh berries, whipped cream, or a dollop of mascarpone for a decadent touch.
– To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes