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Almond Cake
Desserts

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:

Orange Cranberry Cake

Middle Eastern Semolina Coconut Cake – Basbousa

Cheesecake Brownies

Almond Cake

Falak
Course Dessert
Cuisine American
Servings 8 servings

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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