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Untold Recipes by Nosheen » Recipes » Desserts

Almond Cake (Pakistani Bakery Style)

Modified: Mar 2, 2025 · Published: Mar 20, 2022 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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This Almond Cake (Pakistani Bakery Style) is a simple tea cake with no bells and whistles! Made for almond lovers, this easy recipe combines flour with freshly sliced and ground almonds for a delightfully moist cake.

A freshly baked slice of almond cake is in a small white plate, with the whole cake in the background.

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You can always distinguish a Pakistani-style Almond Cake with the beautiful circle of halved almonds surrounded by a sea of crushed ones. Lightly sweetened with some honey, the fat from the almonds gives it a moist and tender crumb.

If you've visited my blog before, you probably know that tea time is an essential Pakistani tradition. Sweet and savory snacks like khalifa-nankhatai-pakistani-cardamom-shortbread cookies, coffee cake with buttercream icing, chicken patties, and chicken pakoras always accompany afternoon tea.

Jump to:
  • Why you'll love this almond cake recipe
  • Ingredients for the almond cake
  • Substitutions & variations
  • How to make the almond cake
  • Expert Tips
  • Recipe FAQS
  • Other tea-time recipes you may like
  • Almond Cake (Pakistani Bakery Style)

Why you'll love this almond cake recipe

  • One bowl recipe - An uncomplicated recipe mixed in one bowl, this almond cake is straightforward to prepare.
  • Beautiful presentation - The rings of sliced almonds layered with crushed almonds make for a stunning presentation.
  • Enjoy it at any meal - I love this cake for breakfast, brunch, tea, and even a light dessert.

Ingredients for the almond cake

Ingredients for a Pakistani bakery style cake made with almonds are on a white marble kitchen counter.
  • Flour and almonds - Freshly ground almonds add texture and fat, making the cake moist and tender. The flour adds structure; without it, the cake will be too oily and crumbly, running the risk of falling apart.
  • Honey - The floral notes of honey work beautifully with the almonds in this recipe.
  • Powdered sugar - Honey can caramelize and burn when cooked for an extended time. A little bit of powdered sugar helps prevent that.
  • Butter - This cake requires less butter than most other baked goods, as the almonds provide most of the necessary fat.
  • Cottage cheese - The traditional Pakistani Almond Cake recipe incorporates a dried evaporated milk solid called khoya. This is often difficult to source, so after some recipe testing, I found that cottage cheese makes the perfect substitute.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Ricotta - Similar to cottage cheese, this is a great substitute. However, it will increase the calories per slice of cake.
  • Use almond extract—I like using vanilla extract in this recipe, but ½ a teaspoon of almond extract is great if you want a stronger almond flavor. Don't add too much; it can make the cake taste bitter.
  • Add a dollop of cream - A great way to serve this cake as a dessert is with a dollop of homemade whipped cream with vanilla bean.
  • Add chocolate chips—Chocolate and almonds make a great combination. Add ½ cup of chocolate chips to the cake if you're a chocolate lover.

How to make the almond cake

A buttered springform baking pan has sliced almonds lying face down in circles.

First step - Butter the baking pan and place the sliced almonds face down. Make a large, wide circle and fill in the remaining space with two smaller circles.

A springform pan is buttered and filled with a layer of sliced and crushed almonds.

Second step - Coarsely crush ½ cup of nuts and scatter them along the bottom and sides, filling in all the space.

Creamed butter and sugar in a kitchen aid mixer.

Third step - Butter the cream and sugar till you have a smooth, creamy mixture.

Honey and vanilla essence are added to a creamed butter and sugar mixture in a kitchen aid mixer.

Fourth step - Add in the vanilla essence and honey and mix well.

A prepared mixture for an almond cake recipe is in a kitchen aid mixing bowl.

Fifth step - Crack open the eggs, beat them with a fork, mix in the cottage cheese, and set aside. Mix all of the dry ingredients and alternate adding the dry and wet mixtures. Stir in the remaining chopped almonds at the end.

Almond cake batter is poured in a butter and almond lined springform pan, ready to be caked.

Sixth step - Once you have a creamy batter full of almonds, gently pour it into the baking pan, making sure not to disturb the almonds as you do so. Bake at 325 degrees Fahrenheit for 35-45 minutes, and enjoy.

Expert Tips

  • Use a Springform Pan - This is essential because it lets you remove the cake and flip it upside down without disturbing the almonds.
  • Spread a generous amount of butter on the pan - This is a crucial step, as it prevents the almonds from drying out and burning.
  • Cool the cake - Ensure it is completely cooled before removing it from the pan to prevent it from falling apart.
  • Cook on low heat - Baking the cake at a low temperature for an extended period also prevents the almonds from burning.

Recipe FAQS

Can I use almond flour to make this gluten-free?

Unfortunately, this recipe needs 1 cup of flour to help with its texture and structure. Using almond flour will make the cake crumbly and oily due to the large amount of almonds it already contains.

How do I store the cake?

The cake can be stored on the counter for up to three days, in the fridge for a week, and in the freezer for up to six weeks. For maximum freshness, use an airtight container.

A Pakistani bakery style almond cake with a slice cut out is plated in a white platter.

Other tea-time recipes you may like

  • A sliced pound cake is resting on a dark wood board, with a blush colored napkin under it.
    Easy Pound Cake Recipe
  • Shami kabab stacked on a silver tray lined with brown paper accompanied by lemon wedges.
    The Perfect Shami Kabab Recipe
  • A pakora recipe (with aloo) is plated in a white platter, resting on a light pink napkin with a bowl of chutney in the background.
    Pakora Recipe (With Potatoes)
  • A grey napkin with a small wood board topped with fried samosas.
    Easy Potato Samosa Recipe

If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

A slice of a freshly baked almond cake is plated in a white plate.

Almond Cake (Pakistani Bakery Style)

Nosheen Babar
This Almond Cake (Pakistani Bakery Style), made with a combination of flour and almonds, is a fluffy, soft, and moist tea-time classic.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Dessert, Snack
Cuisine American, British, Indian, Pakistani
Servings 12 slices
Calories 229 kcal

Equipment

  • 8 ½ inch Spring Form Baking Tin

Ingredients
  

The Almond Topping

  • 2 tablespoon butter
  • 20 sliced almonds
  • ½ cup crushed almonds

The Cake

  • 6 tablespoon butter
  • 10 tablespoon powdered sugar (see notes)
  • 1 teaspoon vanilla essence
  • 2 tablespoon honey (see notes)
  • 1 cup flour
  • ½ cup crushed almonds (see notes)
  • 1½ teaspoon baking powder
  • 3 eggs
  • ½ cup cottage cheese (see notes)

Instructions
 

The Almond Topping

  • Preheat the oven to 325° F.
  • Generously spread the 2 tablespoon butter in the baking tin.
  • Place the 20 sliced almonds in a circular design on the bottom of the baking tin.
  • Spread the ½ cup of crushed almonds on the base and sides of the baking tin.

The Cake

  • Cream the butter and the sugar.
  • Add the vanilla essence and the honey and mix well.
  • Mix all of the dry ingredients in a bowl and set aside.
  • Beat the eggs in a bowl along with the cottage cheese.
  • Alternate adding in the dry ingredients and eggs to the creamed butter and sugar, starting with an egg and ending with the flour.
  • Mix in the remaining ½ cup of crushed almonds.
  • Pour carefully in the cake tin lined with the almonds, taking care not to unsettle the nuts (see notes)
  • Bake for 35-45 minutes, until a cake tester inserted comes out clean.
  • Cool well, open the spring form pan and invert the cake so that the almonds you lined the tin with can be seen on top.

Notes

Powdered Sugar - While most recipes call for granulated sugar, this one specifically requires powdered sugar. Using any other variety can alter the texture of the cake and is not recommended.
Honey - The taste of the honey adds a nice flavor and color to the cake. However, honey caramelizes and tends to burn faster. That's why a mix of the honey and powdered sugar is used. 
Crushed Almonds - For best results, it is not recommended to use almond flour, but to grind whole almonds (skin intact) as this gives the cake a nuttier flavor and texture.
Cottage Cheese - This can be swapped for an equal quantity of ricotta if desired.
Pouring The Batter - When the batter is poured in the cake tin, it's best to spoon dollops all across the bottom and gently spread it so the decorative almond base is not disturbed.
 

Nutrition

Serving: 1sliceCalories: 229kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 157mgPotassium: 52mgFiber: 1gSugar: 10gVitamin A: 305IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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