This luxuriously soft almond cake recipe is a deliciously delectable dessert. Made with buttery almond paste, a hint of vanilla essence, and dusted in sugar, it’s a showstopping finale to any meal.
Ingredients
Method
- Preheat oven to 180C/Gas 4.
- Grease an 17-cm round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
- Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
An Amazing Almond Cake Recipe
If you’re looking for a perfect pud, our almond cake recipe is ideal for every occasion. From casual coffee mornings to delicate afternoon teas and decadent dinner parties, this classic Italian dessert is the epitome of la dolce vita!
This is a cake with almonds recipe whose deliciousness belies its simplicity. Once you’ve got your ingredients ready, including an indulgent almond paste, the exotic taste of pure vanilla essence and the richness of egg yolks, it takes just thirty-five minutes in the oven at 180°C/Gas 4. Then you can decorate it with lashings of icing sugar and toasted almonds for a classic finish.
And if you’re looking for another almond nut cake recipe, we’ve got lots to choose from, including wonderfully warm gluten-free maple almond chiffon cakes, a Mediterranean-inspired almond citrus olive oil cake, or Michelin-maestro Marcus Wareing’s almond and ginger bundt cake with pistachios and lemon zest.
