Bakery Style Almond Cake
A soft and tender Bakery Style Almond Cake, with toasted almond flakes, is the perfect accompaniment to your breakfast (or evening) tea!
We can love multi-layered frosted cakes and and eat fancy desserts all we want, but there’s always going to be a special place in our hearts for those classic plain cakes.
Such cakes are always the first thing I make when my mum’s friends come over; they are all quite diet-conscious and try to avoid those cream filled cakes. Her friends are probably the primary reason behind me having tried dozens of frosting-less cakes 😀
This almond cake is easy to make, quick to bake, and tastes wonderful. The crunch of the sweet toasted almond flakes take this simple cake to a whole new level.
Is this Bakery Style Almond Cake actually ‘bakery style‘?
YES! This cake is exactly like the cakes we would get from the bakeries in my home town.
It takes me back to those cozy evenings when we would wake up from a short nap, and someone would put up a kettle of tea on the stove (that someone was never me! Perks of not being a pro-chai-maker haha). The next thing you know the aroma of ‘karak chai’ fills the air.
The family sits together, chit-chatting, dunking cakes and rusks into our cup of teas, and discussing the events of the day. It’s not that better cakes don’t exist in this world, but this is the take-me-down-memory-lane cake 🙂
What variations can I try?
You can swap out the almonds for walnuts, cashews, pecans and even hazelnuts. If you enjoy cakes with nuts, here is my favorite Coffee Walnut Cake.
Not a fan of nuts? Leave out the nuts altogether, or try this plain vanilla cake.
This almond cake recipe is so simple, it might just become your next ‘cup of tea’.
Bakery Style Cake with Toasted Almond Flakes
- 150 grams Butter
- 150 grams Caster sugar
- 3 Eggs
- 150 grams Flour
- 2 tablespoons Honey
- 1 tablespoon Baking powder
- 50 grams Crushed almonds
- 30 grams butter (1 tablespoon)
- 2 tablespoons sugar
- 70 grams almond flakes
- Beat butter and sugar well till light and fluffy. Add eggs one by one, beating after each addition. Then add in all the dry ingredients (flour, baking powder, crushed almonds) and mix just until combined.
- Pour batter in a lightly greased pan. Bake it on 180°c for 20 minutes.
- Meanwhile, in a small pan, put almond flakes, sugar and butter and mix on low flame for 10 minutes. After 20 minutes, remove the cake from the oven, put almond flakes on top and bake in the oven again for 5-10 minutes. Check if the cake is baked through by inserting toothpick in the center. If it comes out clean, remove cake from oven, let cool for 10 minutes.
- Run a butter-knife along the sides to loosen the cake, and carefully invert onto a serving plate. Serve with tea!
- Store leftovers in air tight container.
Did you try this recipe?
I would love to know how it turned out for you! Leave me a comment below, and post a picture on Instagram with the hashtag #theovenist.