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Almond Cake

Almond Cake

โ€‹Ok, if you are looking for an amazing dessert that tastes and looks like you bought it at a nice European bakery, then this is the dish for you! Like all of my desserts, this cake is super easy to make, uses only 1 bowl and requires no special baking skills ! I just love these types of desserts! As the name says, this cake is made with almonds and it also has some almond flour in it. I have also made it without the almond flour and substituted regular all purpose flour and it tastes just as amazing that way. This is great served with fresh brewed coffee or tea and can be served for dessert after dinner or just as a mid afternoon treat.

Go ahead and give it a try and let me know what you thought ๐Ÿ™‚

almond cake
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Almond Cake

A moist and delicious cake made with a mix of regular and almond flour
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 6


  • 3/4 cup vanilla yogurt or vanilla Greek yogurt
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all purpose flour
  • 3/4 cup almond flour Store bought or homemade. If you do not have this then regular all purpose flour will be fine
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon almond extract
  • 3/4 cup vegetable oil

For the glaze

  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 tiny drops of anise extract or if you do not have this then 1/4 teaspoon almond extract
  • 3/4 cup powdered sugar plus more for sprinkling
  • 1/2 cups slivered almonds


  • Preheat the oven to 350หšF (175หšC).
  • Spray a 9-inch round cake pan with baking spray.
  • Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside
  • Place almonds in a pan on the stove over medium low heat. Spread to a single layer. Cook, turning often until they are browned, about 5 minutes.
  • Remove from stove and set aside to cool.
  • In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended
  • Add the all-purpose flour, almond flour, baking powder, salt and extract. Stir to combine.
  • Add the oil and mix well for about 2 minutes until the oil mixes in with the batter.
  • Pour the batter into prepared pan. Bake for 30-35 minutes, until a cake tester (toothpick) inserted into the center comes out clean. Be careful not to over bake.
  • Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack so that the top of the cake is now the bottom.
  • If your cake is not sitting evenly, turn it over and with a serrated knife, lightly shave off the bumpy area in the middle of the cake until it is flush with the sides.
  • While cake is still warm, using a pastry brush, gently brush the glaze all over the cake. Keep doing this until all the glaze is gone.
  • Some of it will drip off, but most of it will soak in.
  • Sprinkle almonds over top of cake while glaze is wet and pat gently.
  • Allow cake to cool completely. Sprinkle with powdered sugar and serve.


The recipe comes from the Cafe Sucre Farine. I've adjusted some of the ingredients to my taste but the original is great as well.

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