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.
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.
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
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!
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.
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.
Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest. Although more expensive, vanilla bean paste or fresh vanilla beans will provide even richer flavor to a boxed mix.
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.
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.
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.
Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.
Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy. An aqueous solution of baking soda turns red litmus blue. It is also used in soda acid fire extinguisher.
Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).
For yeast dough of all kinds (bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat flour (all-purpose, bread, whole wheat, etc.) For non-yeast treats (cookies, scones, cake, biscuits, muffins, etc.), substitute almond flour for 1/4 (25%) of the flour in the recipe.
Amount: Use 3/4 cup almond flour for every 1 cup all-purpose flour. This is due to almond flour's higher absorbency. Texture: Almond flour makes denser bakes, so add 1-2 tablespoons extra liquid per cup of almond flour to compensate. You can also use eggs to bind the dough.
Almond flour baked goods can also brown more quickly than wheat flour recipes. If I am adapting a wheat-flour recipe, I almost always lower my oven temperature by 25 degrees F, and I watch it carefully.
Thanks to its high fat content, almond flour tends to achieve a golden brown faster than baked goods made with conventional flour. Generally, decrease the suggested oven temperature by 25 F and reduce cook time by about one-quarter.
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Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
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