Almond Cake
Almond Cake
Ingredients
For the Cake
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 50 ml milk
For the Frangipane
- 50 g unsalted butter, softened
- 50 g caster sugar
- 1 large egg
- 50 g almond flour, (ground almonds)
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
For the Topping
- 20 g flaked almonds
- as needed icing sugar, for dusting
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm round cake pan, ensuring it's well coated to prevent sticking.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the 100g softened unsalted butter and 100g caster sugar. Using an electric mixer, cream them together until the mixture is light, pale, and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the 2 large eggs to the butter mixture, one at a time. Mix well with the electric mixer after each addition until the egg is fully incorporated and the mixture is smooth.
⏱️ 2 min
- 4
Stir in 1 teaspoon of vanilla extract into the wet ingredients.
⏱️ 1 min
- 5
In a separate bowl, sift together the 100g all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. This helps to remove lumps and aerate the dry ingredients.
⏱️ 2 min
- 6
Gradually add the sifted dry ingredients to the wet mixture. Gently fold them in until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
⏱️ 2 min
- 7
Stir in the 50ml milk until the cake batter is smooth and well combined.
⏱️ 1 min
- 8
In a separate clean bowl, prepare the frangipane. Combine the 50g softened unsalted butter and 50g caster sugar. Cream them together with an electric mixer until light and fluffy, about 1-2 minutes.
⏱️ 2 min
- 9
Add the 1 large egg and 1 teaspoon vanilla extract to the frangipane mixture. Mix with the electric mixer until well combined and smooth.
⏱️ 1 min
- 10
Stir in the 50g almond flour (ground almonds) and 1 tablespoon all-purpose flour into the frangipane mixture until it is smooth and uniform.
⏱️ 1 min
- 11
Pour the prepared cake batter into the bottom of the greased and floured 20cm round cake pan. Spread it evenly using a spatula.
⏱️ 1 min
- 12
Dollop spoonfuls of the frangipane mixture over the top of the cake batter. Gently spread the frangipane layer to cover the cake batter evenly, being careful not to disturb the bottom layer too much.
⏱️ 2 min
- 13
Sprinkle the 20g flaked almonds evenly over the frangipane layer.
⏱️ 1 min
- 14
Bake in the preheated oven at 180°C (350°F) for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 180
- 15
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. This allows the cake to set slightly before handling.
⏱️ 10 min
- 16
Carefully transfer the cake from the pan to a wire rack to cool completely. This can take about 50 minutes to an hour.
⏱️ 50 min
- 17
Before serving, dust the cooled cake generously with icing sugar for a beautiful finish.
⏱️ 1 min
Kitchen Tools
Almond Cake
For the Cake
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 50 ml milk
For the Frangipane
- 50 g unsalted butter, softened
- 50 g caster sugar
- 1 large egg
- 50 g almond flour, (ground almonds)
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
For the Topping
- 20 g flaked almonds
- as needed icing sugar, for dusting
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm round cake pan, ensuring it's well coated to prevent sticking.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the 100g softened unsalted butter and 100g caster sugar. Using an electric mixer, cream them together until the mixture is light, pale, and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the 2 large eggs to the butter mixture, one at a time. Mix well with the electric mixer after each addition until the egg is fully incorporated and the mixture is smooth.
⏱️ 2 min - 4
Stir in 1 teaspoon of vanilla extract into the wet ingredients.
⏱️ 1 min - 5
In a separate bowl, sift together the 100g all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. This helps to remove lumps and aerate the dry ingredients.
⏱️ 2 min - 6
Gradually add the sifted dry ingredients to the wet mixture. Gently fold them in until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
⏱️ 2 min - 7
Stir in the 50ml milk until the cake batter is smooth and well combined.
⏱️ 1 min - 8
In a separate clean bowl, prepare the frangipane. Combine the 50g softened unsalted butter and 50g caster sugar. Cream them together with an electric mixer until light and fluffy, about 1-2 minutes.
⏱️ 2 min - 9
Add the 1 large egg and 1 teaspoon vanilla extract to the frangipane mixture. Mix with the electric mixer until well combined and smooth.
⏱️ 1 min - 10
Stir in the 50g almond flour (ground almonds) and 1 tablespoon all-purpose flour into the frangipane mixture until it is smooth and uniform.
⏱️ 1 min - 11
Pour the prepared cake batter into the bottom of the greased and floured 20cm round cake pan. Spread it evenly using a spatula.
⏱️ 1 min - 12
Dollop spoonfuls of the frangipane mixture over the top of the cake batter. Gently spread the frangipane layer to cover the cake batter evenly, being careful not to disturb the bottom layer too much.
⏱️ 2 min - 13
Sprinkle the 20g flaked almonds evenly over the frangipane layer.
⏱️ 1 min - 14
Bake in the preheated oven at 180°C (350°F) for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 180 - 15
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. This allows the cake to set slightly before handling.
⏱️ 10 min - 16
Carefully transfer the cake from the pan to a wire rack to cool completely. This can take about 50 minutes to an hour.
⏱️ 50 min - 17
Before serving, dust the cooled cake generously with icing sugar for a beautiful finish.
⏱️ 1 min