Description
A soft and tender almond cake with a moist crumb and subtle creaminess from almond cream, perfect for any occasion and easy to make with simple ingredients.
Ingredients
- 1 ½ cups (150g) finely ground almond flour
- ½ cup (60g) all-purpose flour (or gluten-free baking blend for gluten-free version)
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened (or dairy-free margarine/coconut oil for vegan)
- ½ cup (120ml) almond cream (blend almond paste with cream or use store-bought; coconut cream for dairy-free)
- 3 large eggs, room temperature (or flax eggs for vegan: 1 tbsp flaxseed meal + 3 tbsp water per egg)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup (30g) sliced almonds, toasted (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Toast sliced almonds on a baking sheet in the oven for 5–7 minutes, stirring halfway, until golden and fragrant. Set aside.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition to fully incorporate.
- Gently fold in almond cream and vanilla extract until smooth and glossy.
- Gradually fold in the dry ingredients using a spatula until no streaks remain, being careful not to overmix.
- Pour batter into prepared pan, smooth the top, and sprinkle toasted sliced almonds evenly over the surface.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Use room temperature eggs to avoid batter separation. Fold ingredients gently to keep the cake light and moist. Tent cake with foil if almonds brown too quickly. Cooling in pan for 15 minutes prevents breaking and traps moisture properly. Almond cream adds moisture and richness beyond almond extract. Toast sliced almonds for crunchy topping. For vegan version, use coconut oil, flax eggs, and plant-based cream. For gluten-free, substitute all-purpose flour with gluten-free blend containing xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Fat: 18
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: almond cake, moist cake, almond cream, easy dessert, homemade cake, gluten-free option, vegan option, almond flour cake