Almond cake
This gluten-free almond cake is another recipe passed down from my beloved grandmother. Made with wholesome ingredients and packed with nutty flavors, this soft and moist cake is sure to brighten up any occasion. Perfect for those who are gluten intolerant or simply looking for a scrumptious dessert option, this cake is a must-try!
Ingredients
3 eggs large
1 cup sugar
1/2 cup oil
1/2 cup melted butter
150g plain natural yoghurt
1 1/2 cups gluten free plain flour - if you want you can use regular plain flour instead
1 cup Almond flour
1 teaspoon vanilla essence
1/4 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon salt
Sliced almonds for topping. I would say around 150-200g
Icing sugar for dusting on finished cake
Instructions
1
Preheat your oven to 180° C Fan (190° C convection)
2
In a deep bowl, sift in flour, baking powder, salt and Almond flour. Mix to even out.
3
In a separate bowl add eggs, vanilla, almond extract and sugar and beat well until mixture is soft, fully and pale in colour.(2-3 mins)
4
Add in Oil, butter and yoghurt and mix to incorporate. (1 minute)
5
Add the wet ingredients into the dry ingredients, and beat until just combined. Do not overemix.
6
Pour into a greased 10 inch (loose bottom or side release) cake tin.
Top this with the sliced almonds - make sure they are evenly dispersed.
7
Bake for 23-30 minutes on a middle shelf.
Check after this time by inserting a toothpick in the centre of the cake, this should come out clean.
Bake for 5 more minutes (or instalments of if needed) until cake is baked. You can cover with a foil lid if you feel top is browning too much.
8
Remove from oven, and cool in tin for 10 minutes, then carefully remove from tin and transfer onto a wire rack until completely cooled.
9
Dust with sifted icing sugar before serving. It pairs perfectly with whipped cream or ice cream.
10
Will keep in a airtight container for a few days.
11
Yummy Almond cake cosykitchencorner style.
