This rich and buttery almond cake is moist, tender, and bursting with nutty almond flavor. With a crispy almond topping and a light icing drip, this cake is perfect for afternoon tea, special occasions, or simply indulging in a homemade treat. The combination of ground almonds and almond essence gives it an irresistibly soft texture and deep aroma.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 8
Ingredients
For the Cake Batter:
- Butter: 130g (½ cup + 1 tbsp), softened
- Sugar: 130g (½ cup + 2 ½ tbsp)
- Eggs: 3, at room temperature
- Plain flour: 165g (1 cup + 2 tbsp)
- Baking powder: 1 tsp
- Ground almonds / Almond flour: 35g (5 tbsp)
- Almond essence: ½ tsp
- Almond flakes (optional): for garnish
For the Almond Topping:
- Butter: 75g (⅓ cup)
- Sugar: 75g (¼ cup + 2 tbsp)
- Milk: 80ml (⅓ cup)
- Lemon juice: 1 tsp
- Plain flour: 25g (3 tbsp)
- Almond flour: 110g (1 cup)
- Almond essence: ½ tsp
For the Icing Drip:
- Powdered sugar: ½ cup
- Milk: 1 tbsp
Baking Equipment:
- Measuring Cup Size: 240ml
- Baking Pan: 20×20 cm (8×8 inch)
- Oven Temperature: 170°C (338°F)
Directions
1. Prepare the Cake Batter:
- Preheat your oven to 170°C (338°F). Grease and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in almond essence.
- In a separate bowl, sift together flour, baking powder, and ground almonds.
- Gradually fold the dry ingredients into the butter mixture until just combined.
2. Bake the Cake:
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25 minutes until the top is slightly firm but not fully baked.
3. Prepare the Almond Topping:
- While the cake is baking, melt butter and sugar in a saucepan over low heat.
- Stir in milk, lemon juice, flour, almond flour, and almond essence until smooth.
- Let the mixture thicken slightly, then remove from heat.
4. Add the Almond Topping:
- After 25 minutes of baking, remove the cake from the oven and spread the almond topping evenly over it.
- Return to the oven and bake for another 15-20 minutes, or until the topping is golden brown and crispy.
5. Prepare the Icing Drip:
- In a small bowl, whisk together powdered sugar and milk until smooth.
6. Final Touches & Serving:
- Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle with the icing drip and sprinkle with almond flakes (if using).
- Slice and enjoy!
Serving Suggestions
- Serve warm with a cup of coffee or tea.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
- Drizzle with honey or caramel sauce for extra sweetness.
- Enjoy as a dessert or snack with fresh berries.
Cooking Tips
- Room temperature eggs will help the batter mix smoothly.
- Do not overmix the batter to keep the cake soft and fluffy.
- For extra almond flavor, increase almond essence to 1 tsp.
- Use sliced almonds for a decorative, crunchy topping.
- If you prefer a less sweet cake, reduce the sugar slightly.
Nutritional Benefits
- Almond flour adds healthy fats and protein.
- Butter and eggs provide a rich and moist texture.
- Lemon juice balances the sweetness with a slight tang.
- No artificial preservatives, making it a healthier homemade option.
Why You’ll Love This Recipe
✔ Easy to Make – Simple ingredients and quick preparation.
✔ Perfectly Moist & Nutty – A combination of soft cake and crunchy almond topping.
✔ Great for Any Occasion – Ideal for breakfast, dessert, or an afternoon snack.
✔ Customizable – Swap out almonds for hazelnuts or pecans for a different flavor.
Frequently Asked Questions
1. Can I use almond meal instead of almond flour?
Yes! Almond meal has a coarser texture but works just as well.
2. Can I make this cake gluten-free?
Yes! Replace plain flour with gluten-free all-purpose flour.
3. Can I store this cake?
Yes! Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
4. Can I freeze this cake?
Yes! Wrap slices in plastic wrap and freeze for up to 2 months.
5. What if I don’t have almond essence?
You can use vanilla extract as a substitute.
Conclusion
This Almond Cake with Almond Topping is a delightful dessert that’s both rich and aromatic. The soft, buttery cake pairs perfectly with the crunchy almond layer, creating a bakery-style treat right at home. Whether you enjoy it warm, chilled, or with a drizzle of icing, this cake is sure to impress. Try this simple and delicious recipe today and share it with family and friends! 🍰✨