Almond Cake
User Reviews
5
Almond Cake
Description
The Almond Cake uses 1½ cups almond flour mixed with coarse semolina flour, baking powder, and salt to build a base with both moistness and slight graininess. Softened unsalted butter and granulated sugar are creamed until pale and fluffy before incorporating eggs, milk, and almond extract, which infuse a recognizable almond flavor. The dry ingredients are gently folded in to preserve air and ensure tenderness.
Once transferred to a prepared 9-inch cake pan and topped with slivered almonds and a final sprinkle of sugar, the cake is baked at 350°F for about 30 minutes, until it achieves a golden brown color and a firm yet tender crumb indicated by a clean cake tester. The semolina provides a subtle texture contrast to the tender almond base.
This cake pairs well with tea or coffee and can be served as a simple dessert or sweet snack. It keeps well when stored in an airtight container at room temperature for up to three days or refrigerated for up to five days, maintaining freshness and subtle flavors.
Ingredients
- 1 ½ cups almond flour
- ¾ cup semolina flour coarse
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened, unsalted
- 1 cup plus 1 tablespoon granulated sugar
- 3 egg large
- 2 tablespoons milk
- 2 teaspoons almond extract
- 2 tablespoons almonds slivered
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, mix together the almond flour, semolina flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter and 1 cup of granulated sugar until pale and fluffy. Beat in the eggs, milk and almond extract, then fold in the flour mixture just until combined.
- Transfer the batter into the prepared cake pan, smoothing with a spatula to even out. Sprinkle the slivered almonds and remaining tablespoon granulated sugar over the top.
- Bake in the preheated oven for 30 minutes, or until golden brown and firm in the center, and a cake tester comes out clean.
- Let cool completely in the pan before slicing and serving.
Notes
- Store the cake wrapped or airtight at room temperature for up to three days; refrigerate for up to five days to prolong freshness.
- Use coarse semolina flour as specified to maintain the intended texture of the crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 100mg | 4% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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