A simple yet elegant dessert that perfectly balances richness and subtle nutty flavors. This moist almond cake is not just a treat for those with a love for nut-based desserts, but also an excellent gluten-free almond dessert option.
Ingredients
Scale:
2 cups almond flour (or almond meal for a coarser texture)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup sliced almonds (optional)
Powdered sugar for dusting (optional)
Fresh fruits such as berries or sliced peaches (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the almond flour, sugar, baking powder, and salt until evenly mixed.
In a separate bowl, beat the eggs until frothy. Add the melted butter, vanilla extract, and almond extract, mixing until well incorporated.
Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing until just combined and no lumps remain.
Pour the batter into the prepared cake pan. Smooth the top with a spatula, and sprinkle sliced almonds evenly over the batter if using.
Place the pan in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the almond cake with powdered sugar and top with fresh fruits if desired.
