Almond Cake
This almond cake makes a good snack or tea cake. It has no yeast or chemical leavening, so it is important to beat a lot of air into the batter when creaming the butter and sugar.
Source and licence
"Almond Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Almond_Cake, revision 4526110), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Almond_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4526110
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 16 Tbsp (8 oz / 227 g) unsalted butter, room temperature
- 1½ cups (300 g) white granulated sugar
- 6 ea. (300 g) standard eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (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.