Almond Cake Recipe
served with seasonal fruit, toasted almonds and a cherry sorbet
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Ingredients
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Cake Ingredients
Toppings Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In a separate bowl, cream the unsalted butter until smooth. Gradually add the sugar and mix until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
- 6
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Preparation
- 8
Prepare Toppings
While the cake is cooling, wash and slice the seasonal fruit into bite-sized pieces.
- 9
Toast Almonds
In a dry skillet over medium heat, toast the almonds until golden and fragrant, stirring frequently to prevent burning.
- 10
Plate the Cake
Once the cake has cooled, slice it and place a piece on each serving plate.
- 11
Add Toppings
Top each slice of cake with a generous amount of seasonal fruit, a handful of toasted almonds, and a scoop of cherry sorbet.
- 12
Serve
Serve immediately and enjoy your delicious almond cake with seasonal toppings.
