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Almond-Flavored Cake

Name: Almond-Flavored Cake
Prep time: 1020 s
Cook time: 3000 s
Total time: 4800 s
Yield: 10
Ingredients: 2 cups Wheat flour white all-purpose unenriched; 1/2 cup Nuts almonds blanched; 1/2 teaspoon Leavening agents baking soda; 1/2 teaspoon Salt table; 230 grams NESTLE UNSALTED BUTTER; 1 1/2 cup Sugars granulated; 1 teaspoon Vanilla extract; 2 Units Egg whole raw fresh; 1 cup Sour cream reduced fat; 1 1/2 teaspoon Leavening agents baking powder double-acting straight phosphate

80'

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This delightful cake features a rich almond flavor, enhanced by a blend of ground almonds and almond extract. The cake is moist and tender, with a golden top adorned with sliced almonds and a dusting of powdered sugar.

Not included in this recipe

Peanuts

Fish

Crustaceans

Peanuts-Free

Fish-free

Crustaceans-Free

Ingredients

Servings

- 10 Portions +

Wheat flour, white, all-purpose, unenriched

2 cups Wheat flour, white, all-purpose, unenriched

Nuts, almonds, blanched

1/2 cup Nuts, almonds, blanched

Leavening agents, baking soda

1/2 teaspoon Leavening agents, baking soda

Salt, table

1/2 teaspoon Salt, table

NESTLE UNSALTED BUTTER

230 grams NESTLE UNSALTED BUTTER

Sugars, granulated

1 1/2 cup Sugars, granulated

Vanilla extract

1 teaspoon Vanilla extract

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Sour cream, reduced fat

1 cup Sour cream, reduced fat

Leavening agents, baking powder, double-acting, straight phosphate

1 1/2 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Almond-Flavored Cake

Nutri value

Go to instructions

Instructions

7 Steps

80'

Total

17'

Preparation

50'

Cooking

Waiting

Step by step

1 of 7

Step 1

Preheat the oven to 350℉ and butter or grease the bottom and sides of a 9-inch springform pan.
Also line the bottom and sides with parchment paper.

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2 of 7

Step 2

In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then, in a medium bowl, combine the flour, ground almond meal (or almond flour), baking powder, baking soda, and salt together. Set aside.

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3 of 7

Step 3

With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.

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4 of 7

Spanish Rice

Beat in the flour mixture just until mixed with no dry flour streaks.

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5 of 7

Step 5

Transfer the dough to the springform pan. Smooth the batter with a spatula and sprinkle almonds and 2 tablespoons of granulated sugar over the top.

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6 of 7

50'

Step 6

Bake 35-45 minutes, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper or tent foil over the cake if it is browning too quickly.

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7 of 7

10'

Step 7

Cool in the pan for 10 minutes before removing the outer ring of the pan and cool on a wire rack. When ready to serve, sift powdered sugar on top and slice into wedges.

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