A simple yet elegant buttery cake with rich almond flavor—perfect for afternoon tea, dessert, or celebrations.
For the Cake:
1 ½ cups (150g) almond flour
½ cup (60g) all-purpose flour (or gluten-free 1:1 blend)
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs, room temperature
1 tsp almond extract
½ tsp vanilla extract
½ cup (120ml) whole milk (or almond milk)
For the Topping (Optional):
¼ cup (25g) sliced almonds
Powdered sugar for dusting
Preheat & Prep:
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Cream Butter & Sugar:
In a separate bowl, beat butter and sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, mixing well after each. Stir in almond and vanilla extracts.
Combine Wet & Dry:
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake:
Pour batter into the prepared pan and smooth the top. Sprinkle with sliced almonds (if using).
Bake for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Serve:
Dust with powdered sugar before serving.
Enjoy with fresh berries and whipped cream.
Pair with coffee or tea.
For extra moisture, brush the warm cake with simple syrup (2 tbsp sugar + 2 tbsp hot water).
Dairy-free? Use coconut oil and almond milk.
Room temperature: 2 days (covered).
Fridge: Up to 5 days.
Freezer: Wrap tightly and freeze for up to 3 months.
Enjoy your Almond Cake!
Find it online: https://bakesbliss.com/almond-cake/