Ingredients:
- 200g unsalted butter (room temperature)
- 200g sugar
- 3 large eggs
- 1 teaspoon almond extract
- 150g all-purpose flour
- 50g ground almonds (almond flour)
- 1 teaspoon baking powder
- A pinch of salt
- 100g sliced almonds
- Optional garnish: powdered sugar
Instructions:
- Preheat the Oven: Set your oven to 180°C (350°F). Grease and line an 8-inch round or rectangular cake pan.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the butter and sugar together until light and fluffy.
- Add Eggs and Almond Extract: Incorporate the eggs one at a time, mixing well after each addition. Stir in the almond extract for a fragrant almond flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, mixing until just combined.
- Fold in Almonds: Gently fold in most of the sliced almonds, reserving a handful for the topping.
- Pour and Smooth: Transfer the batter into the prepared pan and smooth the top with a spatula.
- Top with Almonds: Sprinkle the reserved sliced almonds over the batter for a decorative touch.
- Bake: Bake for 30–40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Garnish: Allow the cake to cool completely before removing it from the pan. Dust with powdered sugar just before serving for an elegant finish.
Tips for Variations:
- Add a splash of orange or lemon zest to the batter for a citrus twist.
- Swap half the flour for spelt or oat flour for a heartier texture.
- Serve with whipped cream or raspberry preserves for added indulgence.
This cake is perfect for special occasions or whenever you want to bake like royalty. Its delicate almond flavor and moist texture make it a crowd-pleaser. Let me know if you’d like more ideas for presentation or pairing!