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Easy Almond Cake – this is a dessert which is sure to impress!
This cake completely destroys the notion that a packet cake mix is the fastest and easiest way to go. This is one of the easiest cake recipes ever and it produces amazing results.
I love a recipe that’s easy to prepare, tastes good and can be used in a number of ways. This fabulous cake more than adequately meets those criteria, and it can also be made gluten-free. It is deceptively simple; so quick to make that you can have it prepared by the time the oven pre-heats. Using just a few ingredients produces results which are pleasantly surprising.
The cake is rich and buttery, slightly crisp on the outside, soft and tender on the inside.
It has a definite almond flavour but if this is not to your ideal you may want to reduce the almond extract, perhaps to 1 teaspoon. With just 5 ingredients, you’ll be delighted by the result. It requires no leavening agent so the cake does not rise a great deal but it still turns out deliciously moist.
It’s extremely versatile, the uncomplicated flavours making it perfect to serve along with a cup of coffee. The other side of its personality is that it can take on a sophisticated demeanour when served as a dessert with berries and whipped cream.
More delicious cake recipes:
- Gluten-Free Carrot Cake
- Easy Blueberry Cake
- Chocolate Sour Cream Cake
- Pear and Raspberry Cake
- Peach Almond Olive Oil Cake by A Baking Journey
Please try it and let us know if you do.
xx Alex and Faye
Easy Almond Cake
The name says it all – who doesn’t love easy?
- 1/2 cup butter (115gm) – melted
- 2 eggs at room temperature
- 1 cup plain flour I used Orgran Gluten Free (normal flour is fine)
- 1 cup caster sugar
- 2 tsp almond extract
- 3 tbsp sliced almonds
- dusting of icing sugar to serve
Preheat oven to 180 Degrees C (350 F).
Lightly grease and line the base of an 8” spring-form cake pan.
Melt the butter in a small saucepan or microwave in a glass bowl. Allow to cool.
Using a stand mixer, a hand held electric mixer or a whisk, beat the eggs and butter together in a bowl. You can use the same bowl if you microwaved the butter.
Add flour, sugar and almond extract and mix well.
Pour the batter into the prepared cake pan and sprinkle sliced almonds over the top. Bake for 20-30 minutes or until a toothpick placed into the centre comes out clean.
Allow the cake to cool completely, transfer to a serving dish and dust with icing sugar if desired.
To properly amalgamate the eggs with the butter, it is important the eggs be at room temperature. If you’ve forgotten to get them out of the fridge just put them in a bowl of warm water for a couple of minutes.
151 36 2 886
151 36 2 886