1. Prepare the Cake Batter:
Preheat your oven to 170°C (338°F). Grease and line an 8×8 inch baking pan with parchment paper.
In a large bowl, beat butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in almond essence.
In a separate bowl, sift together flour, baking powder, and ground almonds.
Gradually fold the dry ingredients into the butter mixture until just combined.
2. Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25 minutes until the top is slightly firm but not fully baked.
3. Prepare the Almond Topping:
While the cake is baking, melt butter and sugar in a saucepan over low heat.
Stir in milk, lemon juice, flour, almond flour, and almond essence until smooth.
Let the mixture thicken slightly, then remove from heat.
4. Add the Almond Topping:
After 25 minutes of baking, remove the cake from the oven and spread the almond topping evenly over it.
Return to the oven and bake for another 15-20 minutes, or until the topping is golden brown and crispy.
5. Prepare the Icing Drip:
In a small bowl, whisk together powdered sugar and milk until smooth.
6. Final Touches & Serving:
Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle with the icing drip and sprinkle with almond flakes (if using).
Slice and enjoy!
Serving Suggestions
Serve warm with a cup of coffee or tea.
Pair with a scoop of vanilla ice cream for an indulgent treat.
Drizzle with honey or caramel sauce for extra sweetness.
Enjoy as a dessert or snack with fresh berries.
Cooking Tips
Room temperature eggs will help the batter mix smoothly.
Do not overmix the batter to keep the cake soft and fluffy.
For extra almond flavor, increase almond essence to 1 tsp.
Use sliced almonds for a decorative, crunchy topping.
If you prefer a less sweet cake, reduce the sugar slightly.
Nutritional Benefits
Almond flour adds healthy fats and protein.
Butter and eggs provide a rich and moist texture.
Lemon juice balances the sweetness with a slight tang.
No artificial preservatives, making it a healthier homemade option.
Why You’ll Love This Recipe
✔ Easy to Make – Simple ingredients and quick preparation.
✔ Perfectly Moist & Nutty – A combination of soft cake and crunchy almond topping.
✔ Great for Any Occasion – Ideal for breakfast, dessert, or an afternoon snack.
✔ Customizable – Swap out almonds for hazelnuts or pecans for a different flavor.
Frequently Asked Questions
1. Can I use almond meal instead of almond flour?
Yes! Almond meal has a coarser texture but works just as well.
2. Can I make this cake gluten-free?
Yes! Replace plain flour with gluten-free all-purpose flour.
3. Can I store this cake?
Yes! Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
4. Can I freeze this cake?
Yes! Wrap slices in plastic wrap and freeze for up to 2 months.
5. What if I don’t have almond essence?
You can use vanilla extract as a substitute.
Conclusion
This Almond Cake with Almond Topping is a delightful dessert that’s both rich and aromatic. The soft, buttery cake pairs perfectly with the crunchy almond layer, creating a bakery-style treat right at home. Whether you enjoy it warm, chilled, or with a drizzle of icing, this cake is sure to impress. Try this simple and delicious recipe today and share it with family and friends!
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