almond cake

This easy almond cake is naturally gluten free and has a delicious flavor.

Tarta De Santiago

eggs

sugar

almond flour (200 grams)

lemon zest (ie from 1 lemon)

cinnamon

tbsp confectioners sugar (approx, to dust (icing sugar))

Tarta de Santiago

Preheat oven to 350F/180C. Line an 8 inch/20cm round cake tin with parchment on the bottom and rub the sides with a little butter.

Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color with a bit of air in the mixture.

Add the ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix and get all of the air out of the mixture.

Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean. Meanwhile, make the cross stencil, if not already prepared.

Remove the cake from the oven and allow to cool around 10-15 minutes on a cooling rack before removing the outer ring. Allow it to cool completely before placing the stencil on top of the middle then dusting some confectioners sugar over the top. Carefully remove the stencil without letting the sugar fall on the area you had covered. Slice and serve or store at room temp, covered.

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It's the perfect cake for any celebration!

Almond Joy Layer Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

(240 milliliters) hot water

sweetened condensed milk

(280 grams) sweetened shredded coconut

2-4 tbsp sliced almonds

(280 grams) butter

(237 grams) shortening

(1150 grams) powdered sugar

tbsp coconut extract

water

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

Almond Joy candy bars, optional

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.

. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.

0. Add half of the powdered sugar and mix until smooth.

1. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.

2. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.

3. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
14

Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.
15

Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.
16

Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.
17

Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.
18

Add the final cake layer to the top of the cake.
19

Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20

Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21

Frost the cake using my tutorial for how to frost a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
22.

se an offset spatula to create the stripes around the cake.
23.

et the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.
24.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
25.

se a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.
26.

llow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.
27.

over well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

Hi Lindsay !
first, your recipes is soooo good ! i really love the texture of your chocolate cake !!  For this one, the only thing is that i had waayy too much frosting left. But i used it for another cake ;). But for the cake itself, very good ! 
My question is, do you have any recipe without eggs ??? my daughter has an allergy :( 

thank you ! :)

I made this cake for my family and it was the best cake we’ve ever eaten! Thank you so much for this great recipe!

This chocolate cake recipe is really perfect! The moistest one I have ever made. I made a coconut Swiss buttercream with this instead of the American buttercream as the recipe is written, and it was perfect - and not overwhelmingly sweet. I also used unsweetened coconut flakes in the filling to cut down on some of the sugar that is already in the condensed milk. Would totally make this again.

https://www.youtube.com/watch?v=wkMuj8qFZBQ

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration! Recipe: https://www.lifeloveandsugar.com/almond-joy-layer-cake/

If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam

Cherry bakewell cake

butter, well softened, plus extra for greasing

golden caster sugar

ground almond

self-raising flour

almond extract

jar morello cherry conserve

icing sugar

water juice

tbsp ready-toasted flaked almonds

Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

This Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

oz raspberries

tbsp sugar

heavy whipping cream

raspberries

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

Deliciously easy vegan almond cake made from 7 simple gluten free ingredients! Perfect as a healthy morning treat or snack!

Vegan Gluten Free Almond Cake

oat flour (made

almond meal (made from 1 cup whole almonds)

tbsp flaxseed

coconut sugar

tbsp vanilla extract

almonds

Preheat the oven to 350F and line a 9&#8243; springform pan with parchment paper.

In a small bowl, combine the flaxseed with the water and let it sit for 5-10 minutes.

In a microwave safe bowl, heat the oat or dairy free milk for 1 minute or until boiling. Add in the Yogi® Sweet Clementine Stress Support tea Sachet, and let it steep while you prepare the dry ingredients.

Whisk together the almond meal, oat flour, coconut sugar, baking powder, and baking soda in a medium bowl.

When ready, add in the flaxseed eggs, steeped dairy free milk, and vanilla extract to the dry ingredients, and mix until thoroughly combined.

The batter should be thick so it won&#8217;t really pour. Spoon the batter into the middle of the springform pan and spread out so that it touches the edges.

Sprinkle the slivered almonds on top of the batter, and place the almond cake into the oven to bake for 35-42 minutes, or until the toothpick comes out clean.

Mmmm this is so yummy and refreshing!  I love the idea of adding tea to the cake!

As much as this blueberry almond tea cake is for berry lovers, it is a true almond lover’s dream. The almond flavor comes through strongly with each bite, and is the true champion of this simple one layer cake.The batter for this cake comes together very quickly and easily. Garnish with a light dusting of confectioner's sugar, this simple celebration cake tastes fabulous slightly warm from the oven!

Blueberry Almond Tea Cake

(100 g) whole wheat pastry flour (or unbleached all-purpose flour)

(100 g) almond meal/flour

baking powder

Diamond Crystal kosher salt

(50 g) sliced almonds

(150 g) granulated sugar

lemon

(6 oz; 170 g) unsalted butter

vanilla extract

eggs, lightly whisked (room temperature)

milk

(8 oz) fresh blueberries

sugar (optional) (for serving)

Preheat the oven to 325°F (160°C) with a rack in the center position. Generously grease an 8-inch cake pan (at least 2-inches deep) with baking spray or butter and line the bottom with a round of parchment paper (here&#39;s an easy tutorial!), grease again, and set aside.

In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.

In a stand mixer bowl, combine the sugar and lemon zest. Using your fingertips, rub the lemon zest into the granulated sugar until fragrant and moist. Add the softened butter, almond extract, and vanilla extract. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, alternating with the milk. The batter will be relatively thick.

Reserve a small handful (8 to 10 blueberries) of blueberries for later. Using a large spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining blueberries on top, gently pressing them into the batter. Top with the remaining sliced almonds.

Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up.

Serve slightly warm or at room temperature, dusted lightly with confectioner’s sugar as desired.

Warm, this cake is a decadent, but it stays moist for ages, making it equally as tasty cold.

Matt Preston's golden almond, pear and raspberry cake

drained canned pear halves, cut lengthways into 1cm-thick slices

fresh raspberries, plus extra to serve

(160 grams) firmly packed brown sugar

olive oil

(250 milliliters) maple syrup

(100 grams) almond meal

(80 grams) oat bran (from health food shops)

tsp cinnamon

cinnamon quills

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5978822513001&=domain=del

5348771529001-5978822513001

A delicious Spanish dessert made with almond flour. Gluten-free. In Spain, this Tarta de Santiago is served around the holidays or during the Semana Santa before Easter Sunday.

Spanish Almond Cake Recipe- Tarta De Santiago

almond flour

granulated sugar

unsalted butter

almond almond liqueur

Powder sugar

Preheat oven to 350F and set aside a...

Preheat oven to 350F and set aside a 9-inch round tart pan.

In a big bowl, beat the eggs and...

In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.

Add the lemon zest, cinnamon, almond flavor, and...

Add the lemon zest, cinnamon, almond flavor, and almond flour.

Mix everything very well.

Butter the tart pan.

Place the mixture in the pan and bake...

Place the mixture in the pan and bake at 350F for 30-35 minutes.

Remove the cake from the oven, let it...

Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar.

This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won't believe it is a grain free and gluten free cake recipe!

Almond Cake Recipe

almond flour (* measured correctly)

eggs (separated, room temperature)

Tbsp lemon

Confectioners sugar and lemon slices for garnish (optional)

Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.

Prep:

In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.&nbsp;

In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.

Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.

Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.

Almond Cake Recipe Instructions:

https://www.youtube.com/watch?v=dSIp5XLLkuE

This is the easiest almond cake recipe with just 4 main ingredients and it's gluten free. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. 
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Gluten Free Almond Cake Ingredients:

1 1/2 cups almond flour * measured correctly
4 eggs separated, room temperature
1/2 cup granulated sugar
1 Tbsp lemon zest grated from 1 large lemon
1/4 cup sliced almonds
Confectioners sugar and lemon slices for garnish optional

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Easy Almond Cake Recipe (Gluten Free Cake)

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Top 36 almond cake recipes from across the web

The most viewed almond cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Matt Preston's golden almond, pear ...

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White Almond Sour Cream Cake~ A Scr...

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