Almond Cake

Servings : one 8" cake

This is a fluffy, delicious and super-soft cake, the almond flakes sprinkled on the top, aside from enriching the appearance and flavour of the cake, give a bit of crunch and texture to every yummy bite, and also add lots of nutrients to the lovely cake.


  • 1 1/2 cup self-rising flour (180gm)
  • 1 1/2 tsp. vanilla essence
  • 2 large eggs (use 3 if you have small eggs)
  • 1/2 cup milk (100ml)
  • 3/4 cup sugar (150gm)
  • 1/2 cup butter/margarine (112gm)
  • 3-4 tbsp. powdered almonds (optional)
  • 1/2 cup almond slices/falkes, preferably with skin


Make sure all the ingredients are at room temperature for best results.

Grind the sugar to a powder and set aside.

Sift the flour twice, then mix the powdered almonds into it.

Grease and line an 8″ round pan and set aside. Preheat oven to 170 C.

Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.

Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour and the vanilla essence. Beat just until everything is well combined.

Pour into prepared pan and sprinkle the almond flakes all over the top, patting them down with your fingertips gently to help them stick. Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean.

Remove from pan and let it cool completely before slicing. 🙂

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