Moist Almond Cake
A tender, moist almond cake with a warm, aromatic flavour from ground almonds and a hint of vanilla. It is ideal as a homemade dessert, served simply with tea or dressed up with c…
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Servings: 8 | Prep: 20 min | Cook: 40 min | Total: 60 min
Tags: almond, baking, cake, dessert, homemade, moist
Ingredients
- 180.0 g unsalted butter (softened, plus a little extra for greasing)
- 180.0 g caster sugar
- 3.0 eggs (medium, at room temperature)
- 200.0 g ground almonds (also called almond meal)
- 100.0 g plain flour (sifted)
- 2.0 tsp baking powder
- 1.0 pinch fine sea salt
- 1.0 tsp vanilla extract
- 60.0 ml milk (room temperature)
- 1.0 lemon zest (finely grated zest only)
- 25.0 g flaked almonds (for topping)
- 1.0 tbsp icing sugar (optional, for dusting)
Instructions
- Preheat the oven to 170°C on a medium setting and grease the cake tin well with butter, then leave it ready while you prepare the batter.
- Cream the softened butter and caster sugar together at medium speed for 3 to 4 minutes until the mixture looks pale, fluffy, and noticeably lighter in texture.
- Add the eggs one at a time, beating on low to medium speed for about 30 seconds after each addition until fully incorporated, then mix in the vanilla extract and lemon zest until fragrant.
- In a separate bowl, combine the ground almonds, plain flour, baking powder, and salt, stirring for 30 seconds so the raising agent and seasoning are evenly distributed.
- Fold the dry ingredients into the butter mixture in 2 additions on low speed or by hand, then add the milk and mix gently for 30 to 45 seconds until the batter is smooth, thick, and softly dropping from the spoon.
- Spoon the batter into the prepared tin and level the top, then scatter over the flaked almonds evenly so they lightly cover the surface.
- Bake the cake at 170°C for 35 to 40 minutes until the top is golden, the edges begin to pull slightly from the tin, and a skewer inserted into the centre comes out with only a few moist crumbs.
- Cool the cake in the tin for 10 minutes at room temperature until it feels set and less fragile, then turn it out carefully and leave it to cool completely before dusting with icing sugar if using.
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