- Prep: 25 mins (Preheating the oven time is extra)
- Cook: 45-50 mins (Cooling time is extra)
- Difficulty Level: Easy
Ingredients
- 225g unsalted butter, at room temperature
- 250g granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 250g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 120ml whole milk
- 120g almond flour
- 30g sliced almonds
Method
- Preheat the oven to 175°C. Grease a 9-inch cake pan with butter and dust with flour.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Fold in the almond flour until well incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the sliced almonds over the top of the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Serve the almond cake warm or at room temperature. Enjoy!