Variations
Chocolate: sub 1 Tbsp. flour for cocoa powder (7.8g cocoa powder, 54.8g flour), add grind 1 1/2 Tbsp. (3g) chocolate chips with the almonds
Almond cake
Yield:
2-4 servings
Prep Time:
5 minutes
Cook Time:
22 minutes
Total Time:
27 minutes
A light and almondy delight perfect with coffee or tea.
Ingredients
Dry ingredients
- 3/4 cup (109g) ground blanched almonds
- 1/2 cup (62.6g) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
Wet ingredients
- 1/4 cup + 1 Tbsp. (62.8g) sugar
- 3 Tbsp. (37g) avocado oil
- 1 egg, room temperature
- 1/2 tsp. amaretto
Topping
- 1/3 cup sliced almonds
Instructions
- Beat sugar and egg until light and fluffy, ~3 minutes. Stir in oils and amaretto until combined, then stir in ground almonds.
- Sift baking soda and whisk together with remaining dry ingredients.
- Add dry ingredients and stir until just combined.
- Move batter into a greased bread loaf pan and pat the top flat. Sprinkle sliced almonds on top and lightly press into the batter.
- Bake at 350°F for 22 minutes, until center is firm and edges have some color. Allow to cool in pan for 10 minutes then move to a wire rack.
- Once completely cooled, dust with powdered sugar.
Notes
For a large size, double all ingredients. Bake in a 9″ springform pan for 30 minutes.
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