There’s something about almond cakes that feels like a warm embrace on a chilly day—like a favorite sweater, but for your taste buds. The subtle nuttiness, combined with a moist crumb (oh, and don’t forget the aroma that fills the kitchen) can evoke memories of Sunday afternoons baking with family. And while Netflix might be tempting, these almond cake recipes are the cozy escape you didn’t know you needed.
Steps
- Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper to facilitate easy cake removal after baking.
- In a mixing bowl, combine almond flour, baking powder, salt, and shredded coconut. Stir these dry ingredients together with a whisk or fork until they are fully mixed, then set the bowl aside.
- In a separate large bowl, blend melted unsalted butter, white sugar, eggs, and vanilla extract. Whisk these wet ingredients together until they are well combined.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring until the batter is smooth and uniform.
- Pour the batter into the prepared cake tin and evenly distribute sliced almonds on top. Bake the cake for about 30 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the tin for 20 minutes before removing the sides and bottom. Transfer the cake to a serving plate or stand and lightly dust with powdered sugar before serving.
Ingredients
- 192 grams (2 cups) almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt (omit if using salted butter)
- 35 grams (1/2 cup) shredded coconut (unsweetened or desiccated)
- 113 grams (1/2 cup) melted unsalted butter
- 133 grams (2/3 cup) white granulated sugar
- 4 large eggs (at room temperature)
- 1.5 teaspoons vanilla extract or essence
- 20 grams (1/4 cup) sliced almonds
- 2 tablespoons powdered sugar (optional, for dusting on top)
Nutritional Values
Calories: 3492kcal | Carbohydrates: 240g | Protein: 84g | Fat: 264g | Saturated Fat: 96g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 36g | Trans Fat: 3.6g | Cholesterol: 996mg | Sodium: 1872mg | Potassium: 660mg | Fiber: 36g | Sugar: 192g | Vitamin A: 4080IU | Vitamin C: 0.36mg | Calcium: 1188mg | Iron: 12mg
FAQ
- Can I make this almond cake if I don’t have a springform pan?
- Yes, you can use a regular 9-inch cake pan. Just ensure it is well-greased and lined with parchment paper for easy removal after baking.
- Is it necessary to use unsweetened shredded coconut?
- Unsweetened shredded coconut is recommended to maintain the cake’s balance of sweetness. However, if you only have sweetened coconut, consider reducing the sugar slightly to compensate.
- Can I substitute the almond flour with regular flour?
- This recipe is specifically designed for almond flour, which provides a unique texture and flavor. Using regular flour would alter the cake’s consistency and may not yield the same moistness.
- How should I store the almond cake, and how long will it last?
- Store the almond cake in an airtight container at room temperature for up to a few days. After this period, it is best kept in the refrigerator, where it can last for up to a week.
- What are some variations or additions I can try with this cake?
- You can enhance the flavor by adding almond extract for a more intense almond taste or incorporate lemon or orange zest. Topping the cake with fresh berries, ice cream, or whipped cream also makes for delicious variations.
Tips
- Use Parchment Paper: Line the bottom of your cake pan with parchment paper to make removing the cake easier once it’s baked, reducing the risk of it sticking to the pan.
- Check Baking Powder: Ensure the baking powder you use is gluten-free to maintain the cake’s gluten-free status, as not all baking powders are gluten-free.
- Allow Cake to Cool: After baking, let the cake cool in the pan for 20 minutes before removing it. This helps the cake set properly and makes it less likely to break apart.
- Experiment with Flavors: Enhance the cake by adding ingredients like almond extract for a stronger almond taste, or citrus zest such as lemon or orange for added freshness.
Equipment
- 9-inch Springform Cake Tin
- Parchment Paper
- Whisk
- Cake Stand (optional for serving)
