If you are a sucker for simple teacakes like me, you must try this Almond Cake recipe. This almond cake recipe is lightly sweet, nutty, and delicately textured. The finely ground almonds not only provide a distinct taste but also contribute to a moist and tender crumb that’s both satisfying and indulgent.
Almond Cake goes perfectly with a cup of hot tea or coffee. The cake size is on the smaller side and is baked in a loaf pan. This Almond cake recipe is the ideal teatime cake to bake when you are short on time but want to bake something yummy for your evening guests.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So, let’s get ready to bake this almond cake that’s nutty, sweet, and utterly irresistible.
Ingredients used to make Almond Cake
- ¾ cup All purpose flour
- ¼ cup almond flour
- ¼ cup Whole milk powder
- 1/3 cup Sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- ¼ teaspoon cardamom powder (optional)
- ¼ cup cooking oil (any neutral-tasting oil)
- ½ cup plain yogurt (whisked)
- ½ cup Whole Milk
- 1/3 cup sliced unsalted almonds (optional)
Almond Cake – Step-by-step guide to making this recipe
Follow these steps to make this Almond Cake recipe:
- Preheat oven to 350 degrees F. Prepare a small loaf pan by greasing it well.
- Add flour into a mixing bowl and add the almond flour, milk powder, sugar, baking soda, baking powder, salt and cardamom powder. Mix well with a large spoon to remove any lumps. Alternatively, you can also sieve the dry mix.
- Add milk, whisked yogurt, and oil to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
- Pour the batter into the prepared loaf pan. Sprinkle the batter with the sliced almonds. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack. Slice in 3/4 inch pieces to serve. Best served at room temperature with a cup of tea or coffee.
Recipe tips to make the best Almond Cake
- I have used almond flour in this recipe, but you can also use almond meal. The difference between almond flour and almond meal is that almond meal is ground almonds with skin on and almond flour is ground almonds with skin off (using blanched almonds. Almond flour is lighter in color because it does not have any skin in it.
- This is a small batch recipe but you can easily double the recipe. If you double the recipe, you can also bake it in an 8-10 cup size bundt pan. The baking times will increase to 50-55 minutes in a pre-heated oven. Check after 50 minutes by inserting a toothpick.
- You can add ½ teaspoon of almond extract to the batter to amplify the almond flavor in the recipe.
- The cake batter should be thick but still of flowing consistency. You may have to add an additional 1-2 tablespoons of milk to adjust the consistency of the batter.
FAQs- Almond teatime cake
This almond cake recipe is eggless. However, I have not tried to make a vegan version of the same cake. It has milk powder, plain yogurt, and whole milk which would need to be replaced.
Milk powder provides the almond cake with amazing softness. But if you are out of milk powder and would still like to make this cake, replace it with ¼ cup all-purpose flour.
I usually buy almond flour from the market but you can also easily make it at home. Start with raw, unsalted almonds and use a high-speed blender to blend them. Use a lower setting and only grind it for less than 30 seconds. If you grind it in a high setting for too long, it will become almond butter. Stop the machine and scrape down the sides periodically till you get a fine almond meal/flour.
Almond Cake can be kept covered at room temperature for up to 2 days. After that in the refrigerator for up to a week. It is best eaten at room temperature or slightly warm, served with a cup of hot tea or coffee.
Other teatime cake recipes to try
Recipe Card- Almond Cake
Almond Cake Recipe
If you love the delightful crunch of almonds, you’re in for a treat! Our Almond Cake recipe combines the subtle nuttiness of almond flour with the irresistible texture of sliced unsalted almonds. With the perfect balance of sweetness, this cake is a wonderful dessert option. Whether you’re a baking enthusiast or a novice, this recipe is your ticket to creating a textural masterpiece that’s sure to impress
10
servings10
minutes30
minutesIngredients
3/4 cup All purpose flour
1/4 cup Almond flour (SEE NOTE)
1/4 cup Whole Milk Powder
1/3 cup White Sugar
1/2 teaspoon Baking powder
1/4 teaspoon Baking Soda
1/8 teaspoon salt
1/4 teaspoon Cardamom powder (optional)
1/4 cup Cooking oil (any neutral-tasting oil)
1/2 cup Plain yogurt (whisked)
1/2 cup Whole Milk
1/3 Slice Sliced almonds
Method
- Preheat oven to 350 degrees F. Prepare a small loaf pan by greasing it well.
- Add flour into a mixing bowl and add the almond flour, milk powder, sugar, baking soda, baking powder, salt, and cardamom powder. Mix well with a large spoon to remove any lumps. Alternatively, you can also sieve the dry mix.
- Add milk, whisked yogurt, and oil to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
- Pour the batter into the prepared loaf pan. Sprinkle the batter with the sliced almonds. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack. Slice in 3/4 inch pieces to serve. Best served at room temperature with a cup of tea or coffee.
Recipe Video
Tips
- I have used almond flour in this recipe, but you can also use almond meal. The difference between almond flour and almond meal is that almond meal is ground almonds with skin on and almond flour is ground almonds with skin off (using blanched almonds. Almond flour is lighter in color because it does not have any skin in it.
- This is a small batch recipe but you can easily double the recipe. If you double the recipe, you can also bake it in an 8-10 cup size bundt pan. The baking times will increase to 50-55 minutes in a pre-heated oven. Check after 50 minutes by inserting a toothpick.
- You can add ½ teaspoon of almond extract to the batter to amplify the almond flavor in the recipe.
- The cake batter should be thick but still of flowing consistency. You may have to add an additional 1-2 tablespoons of milk to adjust the consistency of the batter.
Do we need to add yogurt coz in the ingredients list its stricked off and in the method it says add yogurt
Yes, yogurt is needed. I think the strike off appears when you hover over an ingredient.