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Cake cut into 8 slices on round plate, dusted with powder sugar, with cake server pulling one slice out.
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5 from 93 votes

Almond Cake

This easy almond cake is made with almond flour and semolina for a unique and delicious texture. It's moist and has the perfect amount of crunch!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes
Servings 8 servings
Calories 417kcal
Author Yumna Jawad




  • 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.


Storage: Wrap tight in plastic wrap or place it in an airtight container and store it at room temperature for up to three days. This almond cake will last up to 5 days in the fridge. 


Calories: 417kcal | Carbohydrates: 42g | Protein: 9g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 100mg | Potassium: 132mg | Fiber: 3g | Sugar: 26g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg