Classic almond cake


This classic almond cake takes a mere 10 minutes to mix up and it has a fluffy yet moist texture with a delicious toasty and crunchy almond topping.It goes great with a cup of coffee,is the ideal sweet treat to accompany your tea and equally perfect as a scrumptious dessert or afternoon snack.When i want to indulge myself with dessert and don't want to put in much time and energy i make this classic almond cake.This is a very useful recipe to have in your repertoire,and it's genuinely the easiest cakes you've ever baked.


As if you have noticed this recipe calls for vegetable oil and eggs are whisked with sugar for a light and airy crumb.This is my favorite method to whip up almost any kind of cake because heps the cake to rise nicely with a fluffy and soft crumb.
Why vegetable oil?I like to use vegetable oil instead of butter because once the cake has cooled oil stays liquid and adds moisture to the cake while butter solidifies-which lends to a dense texture.But feel free to use melted butter if you prefer!
Ground almonds or almond flour?I used almond flour,made by "je" in a food processor but if you want to add some texture to the crumb then use ground almonds.
Flavor variations.Lemon zest works really well here and if you don't like it or you don't have it you can use lime zest instead.Also orange zest is a great option if you want an extra boost of flavour.You can add a few drops of almond extract to the batter to give a more intense almond flavour as well.Or if you don't like any of them,go for vanilla extract.

Prep Time: 10 Minutes
Cooking Time:25 Minutes
Yield:6-8 portions

  • 3 large eggs,room temperature
  • 100g almond flour
  • 100g AP flour or cake flour
  • 125g caster sugar
  • 50ml vegetable oil
  • 50g flaked almonds
  • 5g(1tsp) baking powder
  • 1tbsp grated lemon zest
  • pinch of salt

  • Preaheat oven to 175ºC /345ºF(convection/fan forced mode)
  • Grease and line with parchment paper a 20cm springform pan.
  • In a large bowl,add eggs and a pinch of salt and start whisking on high adding sugar gradually.Whisk for about 4 minutes until pale yellow and tripled in volume.
  • Stir in lemon zest.
  • Reduce your speed mixer to low and pour in the oil in a thin,steady stream.
  • Sift the flour and baking powder on top of the mixture,a little at a time.Fold it gently,from bottom to top,using a hand whisk.
  • Gently fold in almond flour,in several additions

  • Pour the batter into the prepared pan,smooth the top with an offset spatula and and sprinkle flaked almonds on top.

  • Bake in the preheated oven at 175ºC/345ºF for 25 minutes until golden brown on top and the toothpick inserted into the center of the cake comes out clean.

  • Let the cake rest in the pan for 10 minutes then remove the cake from the pan and transfer to a wire rack to cool completely.
  • Dust with confectioner sugar before serving.Store at room temperature in an airtight container for up to 3 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!