Pakistani Bakery Style Almond Cake

5 from 1 vote

This Pakistani Bakery Style Almond Cake is a tea time classic that can often be found on the tea trolley of many a household in the country

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American, British, Indian, Pakistani

Keyword: almond cake, pakistani bakery cake, tea cake

Servings: slices

Calories: 229kcal

Author: Nosheen Babar

Equipment

8 ½ inch Spring Form Baking Tin

Ingredients

The Almond Topping

2 tbsp butter
20 sliced almonds
½ cup crushed almonds

The Cake

6 tbsp butter
10 tbsp powdered sugar (SEE NOTES)
1 tsp vanilla essence
2 tbsp honey (SEE NOTES)
1 cup flour
½ cup crushed almonds (SEE NOTES)
1½ tsp baking powder
3 eggs
½ cup cottage cheese (SEE NOTES)

Instructions

The Almond Topping

Preheat the oven to 325° F
Generously spread the 2 tbsp 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.
Alternate adding in the dry ingredients and eggs to the creamed butter and sugar, starting with an egg and ending with the flour.
Add in the cottage cheese and mix well.
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