I want to share how to make the very best Almond Cake Recipe. My heritage is Norwegian, some people call this recipe a Norwegian or Scandinavian Almond Cake, either way, you will love this recipe!
Almond Cake is always enjoyable by itself. When my kids were little, I could have hidden in my closet and eaten a cake like this in no time. Of course, this is a cake that little ones love too. What can I say? You just can’t go wrong making this Norwegian cake!
Table of Contents
How to Make Almond Cake
There is no recipe in this world that can compare to Almond Cake. This is my go-to recipe when I want something sweet, but easy to make. I find that this cake is fail-proof.
You can make and take this delicious cake to your neighbors, to family gatherings, or you can make it to enjoy all by yourself. There will never be a second that you regret making this cake.
Melt the butter. Always the easiest part of a recipe.
Beat together sugar, milk, egg, and almond extract. Combine baking powder and flour to the milk mixture. Mix in the melted butter until thoroughly combined.
Fill the pan with the cake batter. Bake the cake at 350° for 40-50 minutes, or until a toothpick inserted comes out clean.
Set cake pan on a rack to thoroughly cool. Don’t try to remove the cake while the cake is warm as it will crack.
When cooled, place the pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don’t use metal as it will scratch the pan. When cool, spread powdered sugar and almond slivers on the loaf.
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Instructions
Melt butter. Beat together sugar, milk, egg, and almond extract. Combine baking powder and flour to the milk mixture. Mix in the melted butter until thoroughly combined. Coat the pan with vegetable spray. Fill the pan with the cake batter. Bake cake at 350° for 40-50 minutes or until a toothpick inserted comes out clean. Set cake pan on a rack to thoroughly cool. Do not try to remove while the cake is warm as it will crack. When cooled, place the pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Do not use metal as it will scratch the pan.
When cool, sprinkle powdered sugar and almond slivers on the loaf. The pan I use is: 4.75 x 12.25 x 2 inches
Can I use Another Pan?
Yes, you can. If you have a pan that is similar in size as this pan: 4.75-inches wide by 12.25-inches long by 2-inches deep. Measure your bread pans or other similar pan and adjust the cooking time as needed.
Is Almond Flour the Same Thing as Ground Almonds?
The really cool thing about almond flour is that it is just almonds ground up really small. There really isn’t any “flour” to almond flour. When you are eating almond flour, you are eating nuts!
Can You Use Almond Flavor Instead of Almond Extract?
If you don’t have almond extract on hand, you can totally use almond flavoring. You can also use vanilla flavoring in your recipes! Use what you have on hand, but almond extract totally works.
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Does Almond Flour Taste Like Almonds?
If you are using almonds in a recipe, you should expect them to semi taste like almonds. Sometimes the other flavors in the recipe can overpower the almond flavor, which is nice! If you love almonds, then it is a lovely flavor for sure.
Is Almond Flour Good for Baking?
If you are trying to eat healthier, YES, almond flour has its own taste and texture. Almond flour is used in baking almost everything these days. You might as well enjoy the health benefits of almond flour when you can.
Please note, I have made bread with almond flour, but it’s more like a sweet bread. How To Make An Easy Gluten-Free Bread
Final Word
The next time you are looking for a delicious recipe to make, give this Almond Cake a try. I’d say it’s the very best almond cake recipe out there. However, you won’t know that until you actually make it. May God bless this world, Linda.
Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake. This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix.
Since the dough will thicken over time because of the high concentration of almond flour, it's best to add extra liquid when baking to ensure the dough is kept moist and retains a spreadable consistency. To keep it dairy-free, try using Almond Breeze Almondmilk.
One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.
Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.
In cakes, sugar assists with the aeration and stabilising of batters. Sugars improve the crust colour of baked products, improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar.
As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.
Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!
Additionally, almond flour is naturally gluten-free which usually acts as a binder in other flours. Try adding extra eggs (or simply egg whites) to combat this. Many recipes call for more eggs if you are using a 1:1 flour ratio.
Due to the presence of benzaldehyde you can combine almonds with chocolate, cocoa powder, fruits like cherry, peach, apricot, apple, plum, and dried meats like Iberico ham and Parma ham”. By understanding the aroma of an ingredient, we can suggest flavor combinations, classic ones and new, surprising ones.
If you're making cookies or vanilla cake, using both almond and vanilla extracts together adds amazing depth of flavor to your treats. If your recipe calls for 2 teaspoons vanilla extract, try 1 teaspoon vanilla and 1 teaspoon almond extract instead.
A financier is a mini French cake that is typically made with a nut flour of some sort, with almond being the most popular. They come in a rectangular or round shape but always in a petit size, which makes them perfect for an afternoon snack.
There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.
Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.
Similarly to using expired leaveners, letting your batter sit for too long before cooking will result in a heavy and dense cake. Fortunately, the solution is simple — be sure to preheat your oven as you mix up your batter, and pop the cake in to cook as soon as possible.
When left out at room temperature without any covering, a baked cake—even a frosted cake—dries out quickly. A better way to store cake is to cover it in plastic wrap followed by aluminum foil. This seals in moisture and prevents air from drying out the cake. Store cupcakes in an airtight container.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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