Almond Cream Cake

Almond Cream Cake

🌿 Overview

A tender almond‑flour cake base topped with rich almond cream, baked to golden perfection and finished with sliced almonds and powdered sugar.

🧈 The Cake Base

Ingredients

½ cup brown sugar

¼ cup granulated sugar

6 oz unsalted butter, melted and cooled

2 large eggs

1 tsp vanilla extract

½ tsp almond extract

½ tsp salt

½ tsp baking powder

1 cup almond flour

1½ cups all‑purpose flour

Steps

Combine both sugars and melted butter; whisk until smooth.

Add eggs and extracts; whisk until fully incorporated.

Stir in salt and baking powder.

Add almond and all‑purpose flours; mix until just combined.

Line an 8×8‑inch pan with parchment; spread batter evenly.

Bake at 350°F (175°C) for 15 minutes.

🌰 The Almond Cream Topping

Ingredients

½ cup granulated sugar

¼ cup unsalted butter, softened

1 large egg

2 cups almond flour

Sliced almonds, for topping (optional)

Powdered sugar, for dusting

Steps 

Cream sugar and butter until light.

Add egg; mix well.

Stir in almond flour until thick and crumbly.

Remove cake base from oven after 15 minutes.

Spread almond cream evenly over warm base.

Sprinkle sliced almonds on top. (Optional)

Bake again for 25–30 minutes, until golden and set.

Cool completely before lifting out with parchment.

🍴 Serving Notes

Dust lightly with powdered sugar before serving.

Pairs beautifully with coffee or a drizzle of honey‑almond glaze