Damp Almond Cake
Moist, tender, and brimming with nutty richness, this Damp Almond Cake is a dessert lover's dream. Made with finely ground almonds and a touch of all-purpose flour, it delivers a beautifully soft crumb that melts in your mouth. The bright notes of fresh lemon zest and juice elevate the flavor, balancing the cake’s natural sweetness with a hint of citrusy tang. Perfect for gluten-sensitive guests (easily adapted by swapping flour for more almond meal), this cake is light yet decadently rich, making it ideal for casual tea-time gatherings or elegant dinner parties. Finished with a dusting of powdered sugar, this elegant almond cake is as visually stunning as it is delicious. With just 20 minutes of prep and simple ingredients, it’s a no-fuss masterpiece you’ll want to make again and again.
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Recipe Information
Ingredients
- 175 grams Unsalted butter
- 175 grams Granulated sugar
- 3 large Eggs
- 200 grams Ground almonds (almond flour)
- 50 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 Zest of a lemon
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 170°C (340°F) and grease a 20cm (8-inch) round cake pan. Line the bottom with parchment paper to ensure easy removal.
In a large bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is pale and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Fold in the ground almonds gently using a spatula until evenly distributed.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the wet almond mixture, taking care not to overmix.
Stir in the lemon zest and lemon juice, which will enhance the cake's flavor with citrusy brightness.
Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Before serving, optionally dust the top of the cake with powdered sugar for a decorative and lightly sweet finish.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 25.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 224 mg | 5% | |
*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.
