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Almond Cake (Pakistani Bakery Style)
5 from 3 votes

Almond Cake (Pakistani Bakery Style)

This Almond Cake (Pakistani Bakery Style), made with a combination of flour and almonds, is a fluffy, soft, and moist tea-time classic.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12 slices
Calories: 229 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: Indian, American, British, Pakistani

Ingredients

The Almond Topping
  • 2 tablespoon butter
  • 20 almonds sliced
  • ½ cup almond crushed
The Cake
  • 6 tablespoon butter
  • 10 tablespoon powdered sugar (see notes)
  • 1 teaspoon vanilla essence
  • 2 tablespoon honey (see notes)
  • 1 cup flour
  • ½ cup almond see notes, crushed
  • 1½ teaspoon baking powder
  • 3 egg
  • ½ cup cottage cheese (see notes)

Instructions

The Almond Topping
    Cup of Yum
  1. Preheat the oven to 325° F.
  2. Generously spread the 2 tablespoon butter in the baking tin.
  3. Place the 20 sliced almonds in a circular design on the bottom of the baking tin.
  4. Spread the ½ cup of crushed almonds on the base and sides of the baking tin.
The Cake
  1. Cream the butter and the sugar.
  2. Add the vanilla essence and the honey and mix well.
  3. Mix all of the dry ingredients in a bowl and set aside.
  4. Beat the eggs in a bowl along with the cottage cheese.
  5. Alternate adding in the dry ingredients and eggs to the creamed butter and sugar, starting with an egg and ending with the flour.
  6. Mix in the remaining ½ cup of crushed almonds.
  7. Pour carefully in the cake tin lined with the almonds, taking care not to unsettle the nuts (see notes)
  8. Bake for 35-45 minutes, until a cake tester inserted comes out clean.
  9. Cool well, open the spring form pan and invert the cake so that the almonds you lined the tin with can be seen on top.

Notes

  • Powdered Sugar - While most recipes call for granulated sugar, this one specifically requires powdered sugar. Using any other variety can alter the texture of the cake and is not recommended.
  • Honey - The taste of the honey adds a nice flavor and color to the cake. However, honey caramelizes and tends to burn faster. That's why a mix of the honey and powdered sugar is used. 
  • Crushed Almonds - For best results, it is not recommended to use almond flour, but to grind whole almonds (skin intact) as this gives the cake a nuttier flavor and texture.
  • Cottage Cheese - This can be swapped for an equal quantity of ricotta if desired.
  • Pouring The Batter - When the batter is poured in the cake tin, it's best to spoon dollops all across the bottom and gently spread it so the decorative almond base is not disturbed.
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Nutrition Information

Serving 1slice Calories 229kcal (11%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 62mg (21%) Sodium 157mg (7%) Potassium 52mg (1%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 305IU (6%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 229

% Daily Value*

Serving 1slice
Calories 229kcal 11%
Carbohydrates 20g 7%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 157mg 7%
Potassium 52mg 1%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 305IU 6%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.