Almond Cake

Lorenza Ávila
A delicious almond cake recipe that can be served at tea time or for breakfast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup almonds, skinless toasted
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 6 eggs
  • 1 1/2 teaspoons vanilla essence
  • 1/2 teaspoons almond extract
  • 3 cups flour
  • 1/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 cup sour cream
  • icing sugar, for decoration
Preparation
2h 40 mins
0 mins
Low
  • Preheat the oven to 180 C (350 F). Grease and flour a cake pan.
  • In a food processor, process the cup of skinless toasted almonds until it becomes powder.
  • Put the butter and sugar in the mixer and beat until creamy. Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.
  • In another bowl, mix the flour, salt, and baking soda. Add half of the flour mixture to the egg mixture, then add half of the cream. Mix well on low speed. Repeat this step until all ingredients (flours and cream) are incorporated. Add the ground almonds.
  • Pour the mixture into the greased pan. Bake until golden, about 1 1/4 minutes. Let it cool on a rack for 10 minutes.
  • Remove the cake from the pan and sprinkle with powdered sugar.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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