Almond Nut Cake Recipe: A Delightful and Moist Treat
A tender, buttery cake made with almond flour and ground almonds, topped with sliced almonds for crunch. Naturally gluten-free (if using certified GF ingredients) and bursting with nutty flavor!
Ingredients
- 1½ cups 150g almond flour (blanched or unblanched)
- ½ cup 50g finely ground almonds or almond meal
- 3 large eggs room temperature
- ¾ cup 150g granulated sugar
- ½ cup 115g unsalted butter, melted (or ½ cup neutral oil)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp almond extract optional, for extra flavor
- Zest of 1 lemon or orange optional
- Pinch of salt
For Topping (Optional):
- ¼ cup sliced almonds
- Powdered sugar for dusting
- Fresh berries or whipped cream to serve
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: In a bowl, whisk together almond flour, ground almonds, baking powder, and salt.
- Beat eggs and sugar: In a separate bowl, beat eggs and sugar with a hand mixer or stand mixer until pale and fluffy (about 3-4 minutes).
- Combine wet and dry: Gently fold the melted butter (or oil), vanilla, almond extract, and citrus zest (if using) into the egg mixture. Gradually fold in the dry ingredients until just combined (do not overmix).
- Bake: Pour the batter into the prepared pan. Sprinkle sliced almonds evenly over the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar and serve with berries or whipped cream.
Notes
- Gluten-free: Ensure almond flour and baking powder are certified gluten-free.
- Nut variations: Substitute ground hazelnuts or walnuts for a different flavor.
- Vegan option: Replace eggs with flax eggs (3 tbsp ground flaxseed + 7.5 tbsp water) and use vegan butter or oil.
- Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for 1 month.