Almond Cake

45 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Grease and line the bottom of a 9-inch or an 8-inch springform cake pan.
  5. 5Grease and line the bottom of a 9-inch or an 8-inch springform cake pan.
  6. 6Grease and line the bottom of a 9-inch or an 8-inch springform cake pan.
  7. 7In a bowl, lightly whisk together the eggs, ¼ of the sour cream/yogurt, and vanilla extract.
  8. 8In a bowl, lightly whisk together the eggs, ¼ of the sour cream/yogurt, and vanilla extract.
  9. 9In a bowl, lightly whisk together the eggs, ¼ of the sour cream/yogurt, and vanilla extract.
  10. 10In a large mixing bowl, combine flour, ground almonds, sugar, baking powder, baking soda, and salt.
  11. 11In a large mixing bowl, combine flour, ground almonds, sugar, baking powder, baking soda, and salt.
  12. 12In a large mixing bowl, combine flour, ground almonds, sugar, baking powder, baking soda, and salt.
  13. 13Add the softened butter and remaining sour cream to the dry ingredients.
  14. 14Add the softened butter and remaining sour cream to the dry ingredients.
  15. 15Add the softened butter and remaining sour cream to the dry ingredients.
  16. 16Mix on low speed until moistened.
  17. 17Mix on low speed until moistened.
  18. 18Mix on low speed until moistened.
  19. 19Increase to medium speed and beat for 1½ minutes to aerate.
  20. 20Increase to medium speed and beat for 1½ minutes to aerate.
  21. 21Increase to medium speed and beat for 1½ minutes to aerate.
  22. 22Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  23. 23Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  24. 24Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  25. 25Scrape down the sides of the bowl as needed.
  26. 26Scrape down the sides of the bowl as needed.
  27. 27Scrape down the sides of the bowl as needed.
  28. 28Pour the batter into the prepared pan and smooth the surface.
  29. 29Pour the batter into the prepared pan and smooth the surface.
  30. 30Pour the batter into the prepared pan and smooth the surface.
  31. 31Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  32. 32Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  33. 33Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  34. 34The cake should spring back lightly when touched in the center.
  35. 35The cake should spring back lightly when touched in the center.
  36. 36The cake should spring back lightly when touched in the center.
  37. 37Let the cake cool for 10 minutes.
  38. 38Let the cake cool for 10 minutes.
  39. 39Let the cake cool for 10 minutes.
  40. 40Loosen the edges with a spatula, then remove from the pan and allow to cool completely before wrapping or serving.
  41. 41Loosen the edges with a spatula, then remove from the pan and allow to cool completely before wrapping or serving.
  42. 42Loosen the edges with a spatula, then remove from the pan and allow to cool completely before wrapping or serving.
  43. 43Sift powdered sugar on top (optional).
  44. 44Sift powdered sugar on top (optional).
  45. 45Sift powdered sugar on top (optional).

Ingredients

  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 0.6666666666666666 cup sour cream or Greek yogurt
  • 0.6666666666666666 cup sour cream or Greek yogurt
  • 0.6666666666666666 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1.6666666666666667 cups all-purpose flour, sifted
  • 1.6666666666666667 cups all-purpose flour, sifted
  • 1.6666666666666667 cups all-purpose flour, sifted
  • 0.3333333333333333 cup unblanched almonds, finely ground
  • 0.3333333333333333 cup unblanched almonds, finely ground
  • 0.3333333333333333 cup unblanched almonds, finely ground
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 12 tbsp unsalted butter, softened
  • 12 tbsp unsalted butter, softened
  • 12 tbsp unsalted butter, softened
  • powdered sugar
  • powdered sugar
  • powdered sugar

Equipment

8-inch springform pan9-inch springform cake panlarge bowlmixing bowlspatulaoven

Tips

  • The reverse creaming method involves adding fat to dry ingredients first to produce a cake with a very fine crumb and tender texture.
  • When adding the egg mixture, add it gradually in three parts, mixing well after each addition.
  • Let the cake cool completely before removing it from the pan.
  • Lightly dust with powdered sugar (optional).