If you are like me and love tea, you inevitably want something to nibble on when you are sipping your mug of tea. In my case, since the Rae Dunn mugs I love so dearly are HUGE (almost 16 oz’s of tea), I need something light and delicious as a snack. Hello, almond cake! I first had a version of this at Ikea and immediately fell in love. It was light, but creamy and had my favourite topping – almonds! Literally, I will eat almond anything. But the one thing I didn’t love so much was the cream, which also makes for a calorie-full snack. So I found a recipe on Pinterest and made it my own using ingredient that are a pantry staple in our home. And let’s just say since I made this, it’s been on repeat for almost three months!
This easy cake is a one bowl recipe
The one thing I absolutely love about this easy almond cake is that it comes together in one bowl. If you don’t have a stand mixer or the idea of baking intimidates you because of all the clean up – this cake is for you my friend!
This almond cake is perfect to have with your afternoon chai or coffee
Oh yes… if you are a huge tea lover like me or a coffee lover, this almond cake is the perfect snack for you to have for that mid afternoon pick me up. I mean I love a good coffee shop snack, so why not make them at home right? Here are also some more ideas for you for a coffee shop snack in case you were looking for more!
Almond Cake
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon cardamom powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup unsalted butter – melted in the microwave
4 eggs at room temperature
4-5tablespoons slivered almonds
1-2 tablespoon coarse turbinado sugar (available at bulk barn or any grocery store)
Directions
- Pre heat oven to 350F
- Beat the butter and sugar well for 1-2 minutes
- Add in the eggs one at a time mixing for 1 minute between each addition
- Next, add in the vanilla extract and almond extract and mix for 30 seconds until well incorporated
- Add in the flour and cardamom powder and fold this in with a spatula until incorporated. The batter is a thick consistency as the cake has a cake/biscotti texture
- Spread the batter in an even layer in a 9 inch round baking pan lined with parchment paper. This cake does not rise so if you want a higher cake, use a smaller pan
- Sprinkle slivered almonds generously on top and garnish with the coarse sugar.
- Bake for 20-25 minutes or until a toothpick comes out clean when insertes
- Broil under the broiler for 1-2 minute to have the sugar caramelize and almond turn a nice golden brown. Be careful not to burn the almonds.
- Serve with a warm cup of tea or coffee and enjoy!
Notes
- If you are allergic to almonds, you can swap the nuts for pistachios or omit entirely as well.
- you can replace the turbinado sugar with gurr or musti if you use those at home.
And that is all my friends.. this cake is honestly a family favourite and comes together easily in one bowl. If you don’t have a stand mixer, you can use a regular mixing bowl and mix using a spatula. I have done this both ways and this easy almond cake does not disappoint!
I hope you will try this recipe out and let me know in the comments and share with me on Instagram.
Hugs!
Areeba
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[…] is absolutely no secret, that I am obsessed with almonds. I put them on cake, I add them to my home made protein powder, and I even made homemade almond butter with them! So, […]