Almond Cake Recipe
This easy almond cake is made with almond flour and semolina as the base, with slivered almonds on top and almond extract in the batter. Takes 10 minutes to prep!
Servings: 8 servings
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
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
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