Soft and Fragrant Almond Cake

Perfect with a cup of tea, this fine textured cake is so flavorful with a touch of crunch on top.
By Ann Low

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Last week when I saw Fion’s Almond Pound Cake recipe using dairy whipping cream, I knew that I had to try out it soon as I’ve some leftover whipping cream in my fridge. I followed Fion’s recipe exactly but added an extra 2 tablespoons of almond meal. The cake texture was very fine and tasted really good, fragrant and soft. I couldn’t resist reaching for another slice and enjoyed it with a cup of tea.

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Soft and Fragrant Almond Cake
 
Perfect with a cup of tea, this fine textured cake is so flavorful with a touch of crunch on top.
Recipe Type: Baking
Serves: 1- 7 inch cake
Ingredients
  • 200g Dairy whipping cream (1 cup)
  • 100g Caster sugar (1/2 cup)
  • 3 large Eggs
  • ½ tsp Vanilla extract
  • 150g Plain flour (1 + ⅓ cup)
  • ½ tsp Baking powder
  • 2 tbsp Almond meal (ground almond)
  • 1 tbsp Melted butter (12g)
Instructions
  1. Whisk dairy whipping cream with sugar at medium till peak form.
  2. Add eggs one at a time. Beating well after each addition until just combined and add vanilla extract.
  3. Sift in flour and baking powder in 2 batches, fold well with a rubber spatula. Add almond meal and fold well again.
  4. Lastly add in melted butter, mix well and pour into a round lined cake pan (6 or 7 inch cake pan).
  5. Sprinkle the almond flakes all over the top and bake in preheated oven at 180 deg C (350 F) for about 45 minutes or a skewer inserted into the center of the cake comes out clean.
 

1 Comment
  1. I stumbled upion this recipe when I was loking for an earl gray tea cake. Your cake looks very delicious. I plan to make it next. Looking forward for more such recipes.

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