Almond Cake
Recipe by Nicole Thom-Arens
Serves 8 to 10
An almond cake delivers a very specific flavor and sweetness. When overused, almond extract can make the bake overly sweet. This almond cake is just the right amount of sweetness. I’ve cut back on the sugar in traditional Swedish almond cakes and added the tiniest bit of lemon zest to compliment the almond extract. The combination of almond flour and all-purpose flour creates a dreamy light crumb. This cake should come with a warning because it is way too easy to eat.
Ingredients:
1/2 cup unsalted butter, softened3/4 cup + 2 tablespoons granulated sugar3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 large eggsZest of a half small lemon or a quarter of a large lemon (about 1/2 teaspoon)1 teaspoon pure almond extract 1/4 cup nonfat, plain Greek yogurt2 tablespoons whole milk1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flourTopping:2 tablespoons granulated sugar1/4 to 1/3 cup sliced almonds
Instructions:
1) Preheat the oven to 350 degrees. 2) Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with the butter wrapper or nonstick cooking spray.3) Add the butter, salt, and sugar to a large bowl or the bowl of a mixer fitted with the paddle attachment.4) Cream the butter, sugar, and salt until lightened.5) Using a rubber spatula, scrape the sides and bottom of the bowl. 6) Add the eggs one at a time, mixing after each egg until well combined. 7) Zest the lemon into the bowl to capture the oils and the zest. 8) Add the almond extract. Mix to combine.9) Add the Greek yogurt and the milk. Mix to combine.10) Add the baking powder. Mix to combine.11) Scrape the sides and bottom of the bowl. 12) Add the almond flour and the all-purpose flour. Mix until just combined, being careful not to overmix.13) Add the batter to the pan and smooth to the edges.14) Sprinkle the top of the batter with 2 tablespoons of granulated sugar.15) Evenly distribute the sliced almonds on top of the sugar. 16) Bake for 20 to 30 minutes, being careful not to overbake. The cake is done when a toothpick inserted in the middle of the cake comes out clean. 17) When the cake is done, cool it in the pan on a wire rack. 18) Serve as is or with vanilla whipped cream and berries.
Ingredients:
1/2 cup unsalted butter, softened3/4 cup + 2 tablespoons granulated sugar3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 large eggsZest of a half small lemon or a quarter of a large lemon (about 1/2 teaspoon)1 teaspoon pure almond extract 1/4 cup nonfat, plain Greek yogurt2 tablespoons whole milk1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flourTopping:2 tablespoons granulated sugar1/4 to 1/3 cup sliced almonds
Instructions:
1) Preheat the oven to 350 degrees. 2) Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with the butter wrapper or nonstick cooking spray.3) Add the butter, salt, and sugar to a large bowl or the bowl of a mixer fitted with the paddle attachment.4) Cream the butter, sugar, and salt until lightened.5) Using a rubber spatula, scrape the sides and bottom of the bowl. 6) Add the eggs one at a time, mixing after each egg until well combined. 7) Zest the lemon into the bowl to capture the oils and the zest. 8) Add the almond extract. Mix to combine.9) Add the Greek yogurt and the milk. Mix to combine.10) Add the baking powder. Mix to combine.11) Scrape the sides and bottom of the bowl. 12) Add the almond flour and the all-purpose flour. Mix until just combined, being careful not to overmix.13) Add the batter to the pan and smooth to the edges.14) Sprinkle the top of the batter with 2 tablespoons of granulated sugar.15) Evenly distribute the sliced almonds on top of the sugar. 16) Bake for 20 to 30 minutes, being careful not to overbake. The cake is done when a toothpick inserted in the middle of the cake comes out clean. 17) When the cake is done, cool it in the pan on a wire rack. 18) Serve as is or with vanilla whipped cream and berries.