This is a moist almond cake that is perfect to fill with any filling you love,
This recipe gives 2 x 8-inch cake layers.

Moist Almond Cake

  • 4 large eggs, at room temp
  • 3/4 cup + 1/8 cup (200 gram) sugar
  • 1 1/2 cup (200 gram)ground almonds
  • 3/4 cup ( 85 gram)  all-purpose flour
  • ➡️( for gluten-free option use 1/2 cup (70 gram ) rice flour + 1 tablespoon cornstarch instead.
  • 1 tsp. Baking powder
  • 1 tsp. vanilla sugar
  • 1/3 cup + 2 tablespoons (100 ml) heavy cream, in room temp

Directions for the moist almond cake:

  • Preheat your oven to 350F° (180C°), Grease the bottoms of two 8 x 2-inch round cake pans and line with parchment.
  • In a medium bowl combine the all-purpose flour ground hazelnuts,  baking powder, and vanilla sugar. ( ➡️for gluten-free combine rice flour, cornstarch, ground hazelnuts,  baking powder, and vanilla sugar)
  • In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on medium, and continue beating for 8 minutes.
  • The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl. ( see picture below)
  • Add 1/2 of the dry ingredients, and with a spatula carefully combine.
  • Add the other 1/2 of the dry ingredients and heavy cream, and with a spatula carefully combine.
  • Divide the batter evenly among the prepared pans.
  • Bake two pans in the center of the oven until a wooden pick inserted into the center comes out clean.
  • 15-20 minutes. ( mine took 15 minutes)
  • Let the cake layers cool in the pans on a wire rack for 10 minutes, Using a knife, loosen the sides of the cakes and carefully turn them out onto a wire rack.
  • Peel off the paper and let cool completely.
  • Enjoy.

Step by step pictures; 

 

 

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