Description
Moist and tender almond cake made with almond flour, butter, and a hint of almond extract, topped with toasted sliced almonds for a simple and elegant dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup milk
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 350°F and grease a round cake pan.
- In a bowl, whisk together almond flour, all purpose flour, baking powder, and salt.
- In a separate bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing just until combined.
- Pour batter into the prepared pan and smooth the top evenly.
- Sprinkle sliced almonds evenly over the surface.
- Bake for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Notes
- Use room temperature eggs for a smoother batter.
- Do not overmix to keep the cake tender.
- Store covered at room temperature for up to two days.
- For a gluten free version, replace all purpose flour with additional almond flour.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: almond cake, moist almond cake recipe, simple almond flour cake, classic almond dessert