Almond Cake from Albufeira Portugal
Transport your taste buds to the sun-kissed shores of southern Portugal with this Almond Cake from Albufeira. This traditional dessert celebrates the region’s love for almonds by using toasted, finely ground blanched almonds as the centerpiece, giving the cake its rich, nutty flavor and moist, tender texture. Elevated with hints of bright lemon zest and fragrant vanilla, this cake strikes the perfect balance between sweet and aromatic. With a light dusting of powdered sugar on top, it’s a simple yet elegant treat that’s perfect for any occasion, from an afternoon coffee break to a dinner party dessert. Easy to prepare and naturally packed with Mediterranean charm, this almond cake will transport you straight to the heart of Portugal with just one bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams blanched almonds
- 50 grams all-purpose flour
- 150 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.
Toast the blanched almonds in a dry skillet over medium heat for 5 minutes or until they are lightly golden and fragrant. Let them cool, then grind them into a fine powder using a food processor or blender. Be careful not to over-process, or you'll end up with almond butter.
In a medium bowl, whisk together the almond powder, all-purpose flour, and baking powder. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
Gradually fold the dry ingredients into the wet mixture using a spatula, ensuring no lumps remain. Do not overmix; stop as soon as the batter is smooth.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack and let it come to room temperature.
Dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 173.5 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 692 mg | 53% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
