Almond Cake

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

5 from 93 votes

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

Cook Time 30

Total Time 50

Servings servings

Calories 417kcal

Author Yumna Jawad

Equipment

9 inch round cake pan
Mixing Bowl Set
Hand Mixer

Ingredients

1 ½ cups almond flour
¾ cup coarse semolina flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter softened
1 cup plus 1 tablespoon granulated sugar
3 large eggs
2 tablespoons milk
2 teaspoons almond extract
2 tablespoons slivered almonds
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

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.

Nutrition