Moist and Tender Almond Cake

This almond cake captures the essence of almond flavor in every moist, tender bite. The combination of almond paste, extract, and sliced almonds creates a dessert that's simple yet sophisticated, perfect for any occasion when you want something special without hours in the kitchen.

I first created this cake for my mother's birthday as she adores anything with almonds. The way her eyes lit up with the first bite made this recipe an instant family classic that I now make whenever I need a reliable dessert that never disappoints.

Ingredients

• Almond paste: Serves as the foundation of the almond flavor, provides that distinctive marzipan quality that makes this cake special
• Granulated sugar: Balances the intensity of the almond paste; look for pure cane sugar for best results
• Unsalted butter: Adds richness and tender crumb; make sure it's truly softened for proper creaming
• Eggs: Provide structure and moisture; room temperature eggs incorporate much better
• Almond extract: Enhances the natural almond flavor; a little goes a long way
• All-purpose flour: Keeps the cake sturdy yet delicate; avoid measuring by scooping directly with measuring cup
• Baking powder: Gives just enough lift without making it too cakey; fresh baking powder ensures proper rise
• Sliced almonds: Create a beautiful textural contrast and visual appeal; toast them lightly beforehand for extra flavor

How To Make Almond Cake

Prepare the pan:

Line an 8-inch round cake pan with parchment and grease the sides thoroughly. This cake is delicate, so proper pan preparation ensures it releases cleanly. The parchment should cover only the bottom of the pan while the sides should be generously buttered.

Process the almond base:

Crumble the almond paste into your food processor with sugar and pulse until finely ground. Many recipes fail because they don’t break down the almond paste properly. Continue processing until no lumps remain; this usually takes about 45 seconds of continuous pulsing.

Create the batter:

Add softened butter to the food processor and process until completely smooth. At first, it will form a ball, but keep processing until it becomes creamy and cohesive. Add eggs and almond extract, processing until the mixture looks silky and uniform. Finally, incorporate the flour, baking powder, and salt with just enough processing to combine, about 10 seconds.

Bake to perfection:

Pour the batter into your prepared pan and tap it firmly on the counter to release air bubbles. Arrange sliced almonds on top in an even layer and sprinkle with sugar. Bake at 350°F for exactly 23–26 minutes. The cake should be golden but not brown at the edges. A toothpick inserted in the center should come out clean with perhaps a few moist crumbs.

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The almond paste is truly the secret weapon in this recipe. I learned from my grandmother, who was born in Sicily, that quality matters when it comes to almond paste. She would often say, "the cake will only be as good as the almonds you use," a lesson that has never steered me wrong with this treasured family recipe.

Storage Tips

This almond cake keeps beautifully at room temperature for up to three days when stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best in the first few days. You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag. Allow frozen slices to thaw at room temperature for about an hour before serving.

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Serving Suggestions

This versatile cake shines in its simplicity but welcomes accompaniments. For breakfast or afternoon tea, serve it plain with just a dusting of powdered sugar. For a dinner party, elevate it with lightly sweetened whipped cream and fresh berries, particularly raspberries or strawberries. During fall and winter months, a warm compote of poached pears with a hint of cinnamon creates a seasonal variation that never fails to impress guests. The cake also pairs beautifully with coffee, especially an almond latte that echoes its nutty flavor profile.

Ingredient Substitutions

While almond paste is essential for authentic results, you can adapt other ingredients based on what you have available. Substitute gluten-free flour blend for all-purpose flour for a gluten-free version; just add 1/4 teaspoon of xanthan gum. Brown sugar can replace white sugar for a deeper caramel undertone. For a dairy-free option, use plant-based butter sticks designed for baking. Almond meal can be sprinkled on top instead of sliced almonds, though you'll miss the distinctive crunch that makes the topping so special.

Frequently Asked Questions

→ What makes this almond cake so moist?

The combination of almond paste, unsalted butter, and eggs ensures a moist and tender texture, while the almond flavor remains prominent throughout.

→ Can I use a different size pan for this cake?

Yes, you can use a different size pan, but adjust the baking time as needed. For a thinner cake, use a larger pan and reduce the time slightly. Monitor with a toothpick test.

→ How can I enhance the almond flavor?

You can add a touch more almond extract or toast the sliced almonds before adding them to the topping for a deeper nutty flavor.

→ What toppings pair well with this cake?

Powdered sugar, whipped cream, fresh berries, or warmed berry jam complement the almond flavor beautifully. Experiment with combinations for your favorite taste.

→ How long does the cake stay fresh?

The cake stays fresh for up to three days at room temperature or in the refrigerator. Ensure it's stored in an airtight container to maintain freshness.

→ Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it at room temperature or in the fridge, then add any toppings just before serving.