Almond Cake

A light and fluffy cake with lovely almond flavour that stores well and is really versatile. It is lovely on its own, but also perfect as a base for layer cakes. It pairs well with chocolate, fruit and butter/whipped/pastry-cream, so it’s an allrounder – good to have in your repertoire.


Almond cake
Adapted from David Lebovitz

175 g sugar
150 g almond paste
25 g flour
150 g butter, cubed, room temperature
1 tsp vanilla extract
4 eggs
70 g flour
1 tsp baking powder
1/2 tsp salt

Preheat the oven to 160C. Grease a spring form (23-25 cm) with some butter and dust with flour.
Grind sugar, almond paste and the first measuring of flour together in a food processor, until it resembles sand (this is to prevent lumps). If you don’t have a food processor, use your fingers to rub everything together until it is sandy.
Add the butter and vanilla extract and mix until fluffy.
Add the eggs one at a time, waiting until is is incorporated before adding the next one.
Mix the second measure of flour, the baking powder and salt. Add it to the batter and fold trough until just incorporated.
Pour into the prepared form and bake for 45-60 minutes in the preheated oven.
Remove the cake from the oven and run a knife around the edge, loosing the cake from the sides of the form. Let the cake cool completely in the form.
Once cool, remove the form.

Can be kept on room temperature (well wrapped) for 4 days, and can be frozen for 2 months.

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