Almond Cake (Pakistani Bakery Style)
This Almond Cake (Pakistani Bakery Style), made with a combination of flour and almonds, is a fluffy, soft, and moist tea-time classic.
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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
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