Almond Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour (Finely ground; almond meal may be used, though the crumb will be slightly coarser.)
• 1.5 tsp baking powder
• 0.25 tsp fine salt
• 0.5 cup unsalted butter (Softened to room temperature, plus extra for greasing the pan.)
• 0.75 cup granulated sugar
• 3 large eggs (At room temperature.)
• 0.5 cup whole milk (At room temperature.)
• 1 tsp almond extract
• 1 tsp vanilla extract
• powdered sugar (Optional, for dusting.)

Steps

1. 1

   Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment.

2. 2

   In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly combined. Breaking up any compacted almond flour now will help prevent lumps in the batter.

3. 3

   Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed for about 3 to 4 minutes, scraping the bowl once or twice, until pale, light, and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture should be smooth before the next egg is added.

5. 5

   Beat in the almond extract and vanilla extract until fragrant and evenly incorporated.

6. 6

   Add about one-third of the dry ingredients to the butter mixture and mix on low speed just until nearly combined.

7. 7

   Add half of the milk and mix briefly. Repeat with another third of the dry ingredients, the remaining milk, and finally the remaining dry ingredients. Stop mixing as soon as no dry streaks remain; overmixing can make the cake dense.

8. 8

   Scrape the batter into the prepared pan and spread it into an even layer. Tap the pan gently on the counter once or twice to release large air pockets.

9. 9

   Bake for 32 to 38 minutes, or until the top is lightly golden, the center springs back when gently pressed, and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

10. 10

    Cool the cake in the pan for 10 minutes. Run a thin knife around the edge, invert the cake onto a rack, remove the parchment, and turn it upright. Cool completely before serving.

11. 11

    Dust the cooled cake lightly with powdered sugar, if desired, then slice and serve.

Notes

The supplied page excerpt contained only the title and a short description; no ingredient list, quantities, or instructions were visible. The recipe above is therefore a general reconstruction rather than a verified transcription of the linked page. Store the cooled cake airtight at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.

Nutrition per serving

• dessert
• cake
• baked
• vegetarian