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.
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.
Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy. Baking soda and baking powder aren't interchangeable.
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!
Almond flour is denser than wheat flour, so it cannot be used as a 1:1 replacement for wheat flour in a recipe. It requires different measurements and adjustments to achieve the right texture in baked goods.
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.
Firstly, you need to mix your baking powder/bicarbonate of soda through your flour before you add this to the mixture. These two ingredients are the most common raising agents in baking, so I've focused on them here (also make sure they are in date!).
In addition to its delicious taste, butter adds richness and flavor to your baked goods. Different types of butter are available, but salted and unsalted butter are the two most commonly used in baking. As the name suggests, salted butter contains salt, and unsalted butter does not.
For those who bake, Pure Almond Extract's use in a wide range of recipes–from cookies to cakes to pies to pastries–and its ability to complement vanilla, chocolate, maple or butterscotch has made it a kitchen necessity.
Almond: Pairs well with apple, apricot, banana, caramel, cherry, coffee, fig, honey, orange, peach, pear, and plum. Keep this in mind when adding amaretto liqueur or orgeat syrup to your co*cktails.
Many almond-flavored wedding cake recipes can be found on the Internet and white or yellow cakes with vanilla or almond flavor are popular choices around the world for wedding cakes. In New Orleans, however, the almond cake ranks as one of the most popular choices for traditional nuptial confections, local bakers say.
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.
NaHCO3 in the form of baking powder is added to dough for preparing cake or bread. NaHCO3 on heating with food material decomposes to form CO2 due to which cake or bread becomes light, fluffy and big in size.
To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).
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.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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