Almonds are my favourite! They have this amazing nuttiness and aroma about them that make them suitable across cuisines and courses. You can use almonds in salads, in chicken dishes, have them as is, salt them, roast them etc etc. But my favourite way – almonds in dessert! Candied, pulsed, as garnish, in cookies – all such great ways to incorporate this healthy, delicious ingredient!
This cake recipe is a super easy way to bring almond to desserts. It is a simple sponge, with some almonds thrown in. Pretty much 🙂
I first made this cake for my friend J, two years ago on his birthday. He is a health geek but at that time I didn’t know how to make a gluten free or any other healthy kind of cake. So he had to settle for a regular cake with almonds in it 😀 Thankfully, it tasted really good and he was quite happy, so all was well!
Since then I have tried and made gluten free versions of this cake (which I shall post soon), but this remains my favourite go-to almond cake. It is super duper easy to make and needs simple ingredients. The interior is moist, not too sweet, nutty and pretty damn tasty.
The almonds are incorporated on top and in the form of almond essence in the batter. The rest of the cake is a basic vanilla sponge. See, told you it was easy!
Look at the crumb!
I made this for my parents when they were visiting recently and they really liked the mellow-ness of the cake. My dad even ate this for breakfast the next day 🙂
Easy Almond Cake
3 eggs – room temperature
1/2 cup (100g) granulated sugar
1/2 cup oil
1 tsp vanilla extract
3/4 tsp almond extract
1.25 cup (150g) all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup yoghurt
15-20 almonds – sliced
- Pre heat the oven to 175C. Grease and line a 9 inch baking pan. I used a loaf pan, but you can use any shape.
- In a large bowl, whisk the eggs and sugar together for 2-3 minutes till they are light, fluffy.
- Add the vanilla extract, almond extract and oil. Mix well.
- In a small bowl, sift together flour, salt and baking powder.
- Add the flour mixture and yoghurt alternately to the wet ingredients. Start and end with flour (Flour-yoghurt-flour-yoghurt-flour). Fold in till just mixed after each turn, do not overmix.
- Transfer the batter to the prepared tin.
- Top with sliced almonds.
- Bake at 175 for 40-45 minutes. Check at around 30 minutes. The cake is done when a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes and then take it out and let it cool to room temperature. Slice and serve 🙂