Little Almond Cakes
Delight your taste buds with these irresistible Little Almond Cakes—perfectly soft, moist, and brimming with the delicate flavor of almonds. Made with a combination of finely ground almond flour and a touch of all-purpose flour, these mini desserts achieve a tender crumb that’s rich yet light. Each cake is topped with a sprinkling of sliced almonds, adding an elegant crunch and visual appeal. Quick to prepare in just 20 minutes and baked to golden perfection in under 18 minutes, these bite-sized indulgences are ideal for any occasion, from afternoon tea gatherings to dessert spreads. Finish them with a gentle dusting of powdered sugar for a bakery-worthy presentation. These almond-infused treats are sure to become a go-to favorite! Perfect for anyone searching for almond cake recipes or nut-based dessert ideas, this recipe is as easy as it is delicious.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 grams almond flour
- 60 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 25 grams sliced almonds
- 15 grams powdered sugar (optional for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin or line it with paper liners.
In a mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle sliced almonds on top of each cake.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the tray from the oven and allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, lightly dust the cooled cakes with powdered sugar before serving.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 171.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 497 mg | 11% | |
*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.
