Soft almond cake is a soft and delicious dessert. This morning I woke up wanting to prepare a dessert with almonds. I had a jar in the pantry with almonds leftover from sweets made for a party and in a few minutes they turned first into a light crumble and then into an incredibly fluffy and soft cake. What can I tell you… simply fantastic! Just imagine the lovely aroma that filled my whole house in an instant. I tasted a slice while it was still warm and it won my heart at the first bite. So let’s run to the kitchen and make together a very soft and delicious Almond Cake
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: For an 8-inch (20 cm) round cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 279.38 (Kcal)
- Carbohydrates 31.85 (g) of which sugars 20.41 (g)
- Proteins 6.27 (g)
- Fat 15.61 (g) of which saturated 2.27 (g)of which unsaturated 12.71 (g)
- Fibers 2.03 (g)
- Sodium 16.83 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR THE ALMOND CAKE
- 2 eggs (medium)
- 1/2 cup plus 2 tbsp cup granulated sugar
- 3/4 cup 00 flour (Italian "00" flour — use all-purpose flour)
- 3.5 oz almonds
- 3 1/3 tbsp vegetable oil (neutral seed oil)
- 1/3 cup plus 1 tbsp cup milk
- Half packet baking powder (8 grams (about 2 tsp))
- as needed powdered sugar (for dusting)
HOW TO PREPARE THE SOFT ALMOND CAKE
Blend the almonds in a mixer or food processor. I prefer to leave them slightly coarse so you can still feel a bit of crunch in the mouth. Beat the two whole eggs with the sugar for about 10 minutes until you have a pale, frothy mixture.
Preheat the oven to 356°F. Add the vegetable oil and the milk while continuing to mix. Continue preparing the cake by adding the flour sifted with the baking powder and the ground almonds.
Grease and flour an 8-inch (20 cm) round cake pan, preferably one with a removable ring. Pour the batter in and level it with a spatula. Bake the Soft almond cake in the hot oven using the conventional setting for about 35-40 minutes.
Always do the toothpick test to check the cake is cooked through. Let it cool before removing it from the pan onto a serving plate and decorate as desired with a dusting of powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Almond Cake stays soft when stored in a covered container for 2-3 days.
If you prefer you can replace the vegetable oil with 50 grams of melted butter (about 3½ tbsp) and the milk with a small pot of plain yogurt (about 125 g / ½ cup).
I blended the almonds without peeling them as you can see in the cake photo, but if you prefer you can use blanched almonds or peel them by plunging them into boiling water for one minute.
Also read the recipe for my Very Soft Amaretti, so good they melt in your mouth.
