Almond Cake

Almond cake is an almond lover's dream, with two moist, tender layers and a sweet almond filling swirled throughout. With a hint of vanilla, a drizzle of honey, and a toasted almond topping, this recipe blends rich flavors and textures into a dessert worth savoring.

📝 Ingredients

• 1 cup sliced almonds, (blanched)
• 1/3 cup sugar
• 1/2 teaspoon kosher salt, (Diamond Crystal)
• 5 tablespoons unsalted butter, (cold)
• 1 large egg, (room temp)
• 1/2 teaspoon almond extract, (I use Watkins brand)
• 1 1/4 cups (150g) all-purpose flour
• 1/3 cup (40g) almond flour, (blanched flour)
• 6 tablespoons unsalted butter
• 3/4 cup (134g) sugar
• 3 tablespoons avocado oil
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2 large eggs, (room temp)
• 1/2 cup sour cream
• 1 1/4 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 2 tablespoons honey
• 2 tablespoons hot water
• 1/2 teaspoon almond extract
• pinch kosher salt, (Diamond Crystal)
• 3/4 cup + 1 tablespoon almonds, (blanched and sliced)
• 2 tablespoons melted butter
• 2 tablespoons powdered sugar

👨‍🍳 Instructions

1. 1Preheat oven to 350° F.Line an 8x8 pan with parchment paper. Brush with butter and set aside.
2. 2Toast almonds. Toast the sliced almonds in the oven for 8-10 minutes or until toasted. Set aside and cool completely.
3. 3Make the frangipane. Combine almonds, sugar, and salt in a food processor. And pulse until finely ground. Add the egg, butter, and almond extract. And pulse until a cohesive paste forms. Lastly, add the almond flour and pulse again. Transfer to a pastry bag or sandwich ziplock. Set aside.
4. 4Make the honey-almond syrup. Combine hot water, honey, salt, and almond extract in a small bowl and whisk until honey dissolves and a cohesive liquid forms. Set aside until ready to use.
5. 5Combine dry ingredients. Whisk flour, almond flour, baking powder, baking soda, salt and set aside.
6. 6Combine wet ingredients. In a separate bowl, cream butter, oil, and sugar until light in color and fluffy, about 5 minutes.
7. 7Add eggs. Add almond and vanilla extract, then add eggs one at a time and mix until incorporated.
8. 8Combine wet, sour cream, and and dry. Add half of the flour mixture, then mix on low until combined. Add sour cream, beat just until combined, then add remaining flour and mix on low until combined.
9. 9Assemble the cake. Add half of the batter to the prepared pan then cut the tip of the zip lock containing the frangipane and pipe onto the batter (about ⅓ of the mixture). Add remaining batter and pipe remaining frangipane. Carefully brush the top with melted butter then evenly spread the top with sliced blanched almonds.
10. 10Bake. Bake for 33-37 minutes or until a toothpick inserted in the middle comes out clean. The cake should be raised and the middle slightly jiggly. Place pan on a wire rack and allow to completely cool, and while hot, brush the top with the honey-almond syrup. Once completely cooled, cut into 9 squares. Pour powdered sugar into strainer and lightly tap over the cake to dust with sugar. Enjoy!