Almond cake, a moist gluten free cake made with almond flour. Topped with sliced almonds for a lightly crisp finish and a soft, tender crumb, it delights even the most indulgent tastes. An easy cake, quick to make, with only 4 basic ingredients.
Moist Almond Cake
If you love cakes with a soft, moist, melt in your mouth texture, this almond cake is sure to impress. Rich in almond flavor with a wonderfully tender crumb, it’s a true delight for almond lovers. Simple and comforting, this flourless almond cake is perfect when you want to make a delicious homemade dessert without spending hours in the kitchen.
If you enjoy the frangipane used in French Galette des Rois, you’ll find the same almond flavor in this cake.
This almond cake recipe is the classic version. I also make another variation using a few additional ingredients inspired by French pastry chef Christophe Michalak, which I will be sharing soon. Feel free to try both versions and choose the one you love most, or alternate between them depending on your mood. You may also enjoy a French almond cake known as “Gâteau Nantais,” topped with a royal icing, which has a very similar soft and moist texture.
No special equipment is needed to make this cake. A simple mixing bowl and a hand whisk are all you need. There’s no need to beat the eggs and sugar until light and fluffy, making this recipe quick, easy, and beginner friendly.
Table of Contents
What You’ll Love About This Almond Cake Recipe
Simple and quick: This cake is incredibly easy and fast to make, so simple that even kids can help prepare it. In less than 10 minutes, it’s ready to go into the oven. It’s a great way to introduce children to baking and enjoy a fun moment together. The only step that may require an adult is melting the butter. This almond cake is perfect for satisfying a sudden sweet craving without spending hours in the kitchen.
Flavor: Its irresistible almond flavor is rich and fragrant, making it a true treat for almond lovers.
Texture: If you love cakes that are soft, moist, and melt in your mouth, this one is for you. The texture is pure bliss, with a wonderful contrast between the tender crumb and the lightly crisp topping of sliced almonds.
Ingredient Notes
Eggs: Use 4 large eggs or 5 medium eggs, at room temperature.
Sugar: Use 150 to 200 g of granulated sugar (5.3 to 7 oz), depending on how sweet you like your cake.
Almond flour: This cake is made with almond flour and contains no flour. You can use store bought almond flour, or make your own by blanching and finely grinding almonds. You’ll find my step by step method in my recipe on how to blanch almonds.
Butter: Use unsalted butter, melted and slightly warm (100 g / 3.5 oz). You can also use salted butter or substitute with sunflower oil, using 75 ml (about 2.5 fl oz). I prefer butter for its flavor and the extra moisture it adds to the cake.
Bitter almond extract: A small splash enhances the almond flavor. If you don’t have any, you can replace it with vanilla extract or a splash of rum.
This cake does not contain baking powder, so it does not rise much, which gives it that extra soft and melt in your mouth texture.
Tips and tricks
As mentioned earlier, there’s nothing complicated about making this almond cake, but here are a few tips to help you achieve the same look and texture as mine.
This cake is fairly rich with a dense crumb, so choosing the right pan size is important. For this type of cake, I don’t like it too thick or too thin. An 18 or 20 cm round cake pan (7 or 8 inches) is ideal for achieving a nice height. Personally, I use an 18 cm (7 inch) pan, and the result is perfect, with well balanced slices.
If you don’t have an 18 cm pan, you can do what I do and use a removable cake ring. Place a round of parchment paper inside the ring, making it about 1 cm (½ inch) larger so it comes slightly up the sides. This helps prevent the batter from leaking out. Set the ring on a baking sheet lined with aluminum foil, folding the foil up around the sides, then pour in the batter.
Ingredients
Note: You’ll find the printable recipe card at the end of the article.
For an 18 or 20 cm round cake pan (7 or 8 inches)
- 4 eggs
- 150 to 200 g granulated sugar (5.3 to 7 oz)
- 200 g almond flour (7 oz)
- 100 g unsalted butter (3.5 oz)
- 1 teaspoon bitter almond extract (optional, but enhances the almond flavor)
- 35 g sliced almonds (1.2 oz, optional, more or less to taste)
Preparation Steps
1. Preheat the oven to 180°C (350°F), conventional oven.
2. Start by greasing the cake pan. If using a removable cake ring, line it with a round of parchment paper about 1 cm (½ inch) larger so it comes slightly up the sides. Grease the parchment paper, then secure the outside of the ring with a sheet of aluminum foil, folding it tightly all around to prevent any leakage.
3. Melt the butter and let it cool slightly.
4. In a mixing bowl, whisk the eggs and sugar without trying to lighten the mixture or make it double in volume. Whisk just enough to dissolve the sugar and lightly foam the mixture.
5. Add the almond flour and mix with the whisk, then add the melted butter and a small splash of bitter almond extract (1 teaspoon). I use the brand La Patelière, which is easy to find in supermarkets.
6. Mix well, then pour the batter into the prepared pan.
7. Level the surface by gently tapping the pan on the counter, then cover the entire top with sliced almonds.
8. Bake for 30 to 35 minutes, depending on your oven, until the cake is nicely golden and a skewer inserted into the center comes out clean.
9. Unmold onto a wire rack and let cool completely.
10. Once cooled, dust with powdered sugar if desired, though this step is optional.
How to Store Almond Cake
Although this almond cake keeps well, it’s best enjoyed within 3 to 4 days to fully appreciate its soft, melt in your mouth texture. It’s a small 8 serving cake that usually disappears on the first day because it’s so good, unless you happen to be home alone.
Store the cake at room temperature for up to 2 to 3 days in an airtight container.
Because this is a fairly moist cake, you can store it in the refrigerator for a longer period, up to one week. Wrap it tightly in aluminum foil and place it in an airtight container to prevent it from absorbing refrigerator odors. Remove the cake from the fridge about 1 hour before serving so it can return to room temperature.
You can also freeze this cake, either whole or sliced. If freezing it whole, wrap it tightly in aluminum foil and place it in a freezer bag or wrap it well with plastic wrap. For individual slices, place them on a baking sheet and freeze for about 2 hours, then transfer them to an airtight container, separating the slices with aluminum foil.
When ready to enjoy, thaw the cake at room temperature.
Other Afternoon Snack Recipe Ideas
Marble Loaf Cake with Rocher Glaze
Moist Almond Cake Recipe
INGREDIENTS
For an 18 or 20 cm round cake pan (7 or 8 inches)
- 4 eggs
- 150 to 200 g granulated sugar
- 200 g almond flour
- 100 g unsalted butter
- 1 teaspoon bitter almond extract optional, but enhances the almond flavor
- 35 g sliced almonds optional, more or less to taste
PREPARATION
- Preheat the oven to 180°C (350°F), conventional oven.
- Start by greasing the cake pan. If using a removable cake ring, line it with a round of parchment paper about 1 cm (½ inch) larger so it comes slightly up the sides. Grease the parchment paper, then secure the outside of the ring with a sheet of aluminum foil, folding it tightly all around to prevent any leakage.
- Melt the butter and let it cool slightly.
- In a mixing bowl, whisk the eggs and sugar without trying to lighten the mixture or make it double in volume. Whisk just enough to dissolve the sugar and lightly foam the mixture.
- Add the almond flour and mix with the whisk, then add the melted butter and a small splash of bitter almond extract (1 teaspoon). I use the brand La Patelière, which is easy to find in supermarkets.
- Mix well, then pour the batter into the prepared pan.
- Level the surface by gently tapping the pan on the counter, then cover the entire top with sliced almonds.
- Bake for 30 to 35 minutes, depending on your oven, until the cake is nicely golden and a skewer inserted into the center comes out clean.
- Unmold onto a wire rack and let cool completely.
- Once cooled, dust with powdered sugar if desired, though this step is optional.
Thank you for your visit and your comments