Almond Cake
Almond Cake is a classic for good reason — (8 oz / 227 g) unsalted butter does most of the work, and the method is approachable enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 30m
- Total 1h 30m
- Serves 1
- Level Medium
Ingredients
- 16 tbsp (8 oz / 227 g) unsalted butter, room temperature
- 10 ½ cup (300 g) white granulated sugar
- 6 Ea. (300 g) standard eggs, room temperature
- 1 tsp Vanilla Extract
- 2 cup (300 g) almond flour or finely-ground almonds
- ¾ cup (105 g) all-purpose flour
- Powdered Sugar, for decoration
Method
- Cream the butter and sugar on medium-high speed until light and fluffy. Scrape down the bowl to make sure everything is well-incorporated.
- Whisk together the eggs and vanilla. Gradually beat the eggs into the butter-sugar mixture. If you add too much of the eggs at once, the batter may curdle.
- Mix in the almond meal on low speed.
- Fold the flour into the batter until it is well-incorporated. Do not over-mix the batter at this stage, as it may make the cake overly tough.
- Line the bottom of an 8 or 9-inch square cake pan with parchment paper. Lightly grease the parchment and the sides of the pan.
- Transfer the batter to the pan. Smooth the top.
- Bake at 350°F (180°C) until golden brown, and a skewer inserted into the center comes out clean. The time will vary depending on your oven and pan size, but start checking the cake after about 30 minutes.
- Cool the cake in the pan. Use a knife to loosen the sides of the cake from the pan, if necessary. Unmold the cake from the pan, and peel off the parchment if it is attached to the cake.
- If desired, sprinkle the top of the cake with powdered sugar.
Tips for the best Almond Cake
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Almond Cake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (8 oz / 227 g) unsalted butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Almond Cake recipe serve?
As written it serves 1. The quantities scale up or down in a straight line, so double everything for 1×2.
Is this Almond Cake recipe medium to make?
It is rated medium: 7 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
How long does Almond Cake take to make?
About 1 hour 30 minutes in total — roughly under an hour of preparation and 1 hour 30 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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