Simple almond cake

on

Today I want to share a simple dessert that will be ready in just a few moments, and that will delight us with delicious flavour and light texture: almond cake decorated with crispy almond flakes.

The cake comes out fluffy and moist, and it just melts in your mouth. Flavour isn't really surprising - almonds are easily noticeable, and they go great with the cake's sweetness. Everything is rounded out by crispy almond flakes that provide pleasant, toasted notes and bring extra texture to the cake. 

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.


List of ingredients (21 x 10 cm loaf cake tin)

  • 175 g (1 heaped cup) cake flour
  • 1 generous tsp baking powder
  • Small pinch of salt
  • 50 g ground almonds
  • 175 g soft butter
  • 175 g (1 scant cup) white sugar
  • 3 large eggs
  • Almond extract (~1 tsp)
  • Almond flakes, for sprinkling - I'm using 25 g
  • Icing sugar, for dusting

Method

  1. Sift 175 g cake flour and one generous teaspoon baking powder into a medium bowl. Once you've removed all lumps add a small pinch of salt and 50 g finely ground blanched almonds. Stir through the contents of the bowl with a whisk until everything is evenly distributed. Set the dry ingredients aside for a moment.
  2. Put 175 g soft butter and 175 g fine white sugar into a separate large bowl. Cream the contents of the bowl together until pale and fluffy, and until sugar dissolves completely in the butter. It is important that all the ingredients are at room temperature, so take butter and eggs out of a fridge at least an hour ahead of making the cake. Stop the mixer from time to time and scrape down the sides of the bowl with a spatula. This will ensure that there are no undissolved sugar lumps and that everything combines as it should.
  3. Once you get the right texture add 3 large eggs to the batter. Do it slowly, one at a time, and mix the batter after each one until ingredients combine completely. Once you've added the third egg the batter may look as if it was splitting. It's completely normal, nothing to worry about. Once you add flour the batter will come together.
  4. Add about a teaspoon of almond extract to the batter, stir it in shortly and set the mixer aside. We won't need it anymore.
  5. Add dry ingredients to the batter. Do it in three batches, a few tablespoons at a time, and mix the batter after each portion with a spatula, only until you can no longer see raw flour.
  6. Transfer the batter into a small loaf cake tin, 21 x 10 cm, lined with baking paper. Spread it in an even layer across the surface of the baking tin. The batter will be dense and it will not spread on its own. Once you even out the cake, scatter almond flakes on top.
  7. Bake the cake in an oven preheated to 180 deg C, no fan, for 45-50 minutes, until a skewer inserted in the middle of the cake comes out clean. If the cake browns too quickly, cover it with a piece of aluminum foil or baking paper.
  8. Once the cake is ready, take it out of the oven and set it aside in the baking tin for 15 minutes to cool slightly. Take the cake out of the baking tin onto a wire rack then and cool it completely. About one hour should be enough. Decorate cool cake with icing sugar.
  9. Enjoy!

Approximate nutritional value

100 g

  • 469 kcal
  • Carbs: 45 g 
  • Fat: 29 g
  • Protein: 8 g
  • Fibre: 2 g

1 slice (recipe makes 10 slices)

  • 337 kcal
  • Carbs: 32 g  
  • Fat: 21 g
  • Protein: 6 g
  • Fibre: 1 g

Comments

Post a Comment