Fluffy Almond Cake with Just 5 Ingredients

Ingredients

• 200 grams (7 ounces)almond kernels
• 5 mediumeggs
• 25 grams (about 1/4 cup)all-purpose flour
• 1 teaspoonbaking powder
• 150 grams (2/3 cup)granulated sugar

Instructions

1. 1

   Grind the almonds

   Pulse the almonds in a food processor until they become a fine, even powder. Stop before they turn oily or start to form almond butter, then set them aside.

2. 2

   Prepare the pan

   Heat the oven to 180°C (350°F). Grease a 24 × 8 cm bundt pan with butter and dust it lightly with flour, turning the pan so the base and sides are coated. Tip out any excess flour.

3. 3

   Mix the batter

   With a hand mixer on medium speed, beat the eggs and sugar until pale, light and creamy. Beat in the ground almonds for 2 to 3 minutes, then gradually add the flour mixed with the baking powder. Mix only until the batter is smooth and combined.

4. 4

   Bake the cake

   Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Baking time can vary slightly between ovens.

5. 5

   Cool and serve

   Take the cake out of the oven and leave it in the pan for 15 to 20 minutes. Turn it onto a serving plate and let it cool completely before slicing.

What is Portuguese almond cake?

Almond cakes are found in several Portuguese baking traditions, where ground nuts often give a cake much of its flavour and texture. This version keeps the ingredient list short, using eggs and beaten sugar to help make the crumb light.

Finely ground almonds bring a fragrant, tender quality, while a small amount of flour and baking powder helps the cake hold its shape. Its bundt form makes it easy to serve in neat slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 6g protein, 16g carbs, 10g fat.

Most of the carbohydrates come from the sugar, with a smaller contribution from the flour; the almonds provide much of the fat and some protein. Eggs add further protein and fat. Pair a slice with fresh fruit or plain yoghurt for a more balanced plate.

Getting the almonds right

Fine grind: Pulse the almonds in short bursts, checking the texture as you go. Stop when they look like an even, dry powder rather than a paste.

Even pieces: If your food processor leaves larger bits around the edge, pause and scrape them towards the blades before pulsing again.

Building a light batter

Eggs and sugar: Beat them until pale, creamy and visibly lighter in texture. This step adds air that helps the cake feel fluffy despite the weight of the ground almonds.

Flour mixture: Stir the baking powder into the flour before adding it gradually. Once the batter is smooth, stop mixing so you do not knock out more air than necessary.

Preparing the bundt pan

Coated surface: Grease the pan thoroughly, including the centre tube and any grooves, then dust it with a thin layer of flour. Tap out the excess so no thick patches remain.

Easy release: Let the cake stand in the pan for 15 to 20 minutes after baking. Turning it out too soon can make a warm, delicate cake more likely to break.

Checking when it is done

Toothpick test: Insert a toothpick into the centre of the cake; it should come out clean when the cake is baked through. Begin checking at 25 minutes, as ovens can differ.

Cooling: Once out of the oven, allow the cake to cool completely before slicing. This gives the crumb time to settle and makes cleaner slices.

Serving the cake

Simple pairing: Serve a slice on its own with coffee or tea, or add fresh fruit for a lighter-feeling plate. The almond flavour also suits a small spoonful of yoghurt.

For dessert: A little whipped cream or fruit compote makes the cake feel more celebratory without obscuring its nutty taste.

Recipe notes & tips

• Pulse the almonds briefly and check their texture often to prevent them becoming a paste.
• Beat the eggs and sugar until pale and creamy before adding the almonds.
• Mix the flour and baking powder together before adding them to the batter.
• Grease and flour every part of the bundt pan, including its centre tube.
• Start checking the cake at 25 minutes, as oven timings can vary.
• Let the cake cool completely before slicing for neater portions.

Variations

• Citrus zest: Add finely grated lemon or orange zest for a bright note.
• Spiced cake: Add a pinch of cinnamon to the flour mixture for gentle warmth.
• Fruit topping: Serve slices with fresh berries or sliced stone fruit.
• Yoghurt side: Add a spoonful of plain yoghurt for a tangy contrast.
• Chocolate finish: Dust the cooled cake lightly with cocoa powder before serving.

Common mistakes to avoid

• Overprocessing the almonds: They can turn oily and clump into a paste; pulse in short bursts and stop at a fine powder.
• Underbeating the eggs and sugar: The cake may be less airy; beat until the mixture is pale and creamy.
• Overmixing after adding flour: Too much mixing can make the crumb less light; stop as soon as the batter is smooth.
• Leaving the pan poorly coated: The cake may stick in the grooves; grease and flour the base, sides and centre tube carefully.
• Turning it out too soon: A hot cake can break; leave it in the pan for 15 to 20 minutes first.
• Baking by the clock alone: Ovens vary; check with a toothpick from 25 minutes.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Reheat individual slices briefly in a low oven if you prefer them warm.

Frequently asked questions