Almond Cake
This almond cake holds a lot of memories because it was the first cake I learned to bake. It was a simple recipe that did not need any fancy ingredients and it was not overly sweet. I would bake it regularly when my kids were very little. In the winters, they would come home from school cold and enjoy this cake with a warm glass of milk. Over the years, I tweaked the recipe to make it an all-rounder no-fail cake.
Tips To Keep The Cake Soft:
- I have used 2 eggs for this cake to add structure and moisture to the cake, otherwise it would be quite dry.
- I prefer using oil compared to butter. Oil helps to keep the cake soft even if it is refrigerated.
- Adding coarsely ground almond to the cake better gives texture to the cake. Just make sure not to grind the almonds to a fine powder. A few pulses in the food processor or even chopping by hand will work.
- Adding sliced raw almonds on the top, adds a nice crunch! Just make sure not to use salted almonds because it will change the flavor of this cake.
- Adding vinegar in the end, is crucial to make the cake fluffy and give it a nice rise.
Almond Cake Topping Ideas:
Along with the sliced almonds, here are some additional ideas:
- Dust Powdered sugar
- Top with fresh berries like blueberries, raspberries and blackberries.
- Serve with your favorite jam
How to Store Almond Cake?
It is best stored in the fridge in an airtight container for up to 1 week. Since it is has oil, it will remain soft.
Check out my other cake recipes:
Middle Eastern Semolina Coconut Cake – Basbousa
Almond Cake
Ingredients
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup oil (neutral oil)
- 2 teaspoon vanilla essence
- 1 teasoon almond extract (optional)
- 1/2 cup milk (room temperature)
- 1 teaspoon vinegar
- 1/4 cup powdered almonds
- 1/4 cup slivered almonds
Instructions
- Line a 9×9 square baking pan or an 8 inch round baking pan.with parchment paper and grease it.
- Preheat oven to 350℉.
- Sift the following dry ingredients- all purpose flour, baking powder, baking soda and salt. This will remove any lumps.
- Add powdered almonds to the dry ingrediets. With a whisk, mix well to ensure all the ingredients are evenly distributed. Set it aside.
- Now in a stand mixer or with a hand blender, mix the sugar and eggs for 5 minutes or until the mixture looks pale and foamy.
- Add oil, vanilla essence and milk and beat for 1 minute more and remove from the stand mixer. This is your wet ingredient.
- Add the dry ingredients to the wet ingredients and with a spatula FOLD the dry into the wet ingredients until well combined. Do not overmix.
- Finally add in the 1 teaspoon vinegar and give the batter one final mix.
- Immediately add the batter to your greased pan. Tap it a few times to remove any air bubbles.
- Scatter the 1/4 cup slivered almonds on the surface of the batter and place the pan in the preheated oven.
- Bake for 30-35 minutes or until the toothpick inserted in the middle comes out clean or wit a few crumbs on it. Do not over-bake or it will dry out.
- Allow the cake to cool on a cooling rack for 10 minutes before removing from the pan. Serve and enjoy.
Notes
- Make sure the eggs and milk are at room temperature.
- Always sift the dry ingredients.
- To make powdered almonds, either grind the almonds in a processor/blender or crush it the help of a rolling pin.
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