Almomd Dry Cake Recipe
Make Almomd Dry Cake Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Topping & Finish
Method
Cake Batter
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Lightly grease the parchment and dust the pan with a thin layer of flour or use nonstick spray.
- 2
Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and fine salt until evenly distributed and free of lumps.
- 3
Cream wet ingredients
In a large bowl, whisk the eggs briefly to combine. Add the granulated sugar and whisk until sugar begins to dissolve. Whisk in the melted and cooled butter, milk, vanilla extract, and almond extract until the mixture is smooth and homogenous.
- 4
Combine wet and dry
Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each addition until just incorporated. Do not overmix — scrape the bowl to ensure there are no streaks of flour. The batter should be thick but pourable; if too thick, stir in 1 to 2 tablespoons of milk.
- 5
Transfer to pan
Pour the batter into the prepared cake pan, smoothing the top with a spatula to an even surface.
Topping & Bake
- 6
Add topping and bake
Brush the surface of the batter lightly with the 1 tablespoon melted butter. Evenly sprinkle the toasted sliced almonds over the top. Place the pan in the preheated oven and bake for 28–36 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- 7
- 8
Dust and serve
Once completely cool, dust the top lightly with the powdered sugar. Slice and serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
