Almond Cake Recipe (VIDEO) (2024)

FAQs

What flavors go well with almond cake? ›

Serve your choice of California citrus with this delicate cake. In spring, swap the citrus for strawberries, then in summer, cherries, blackberries and peaches, then in autumn, pears. This cake loves fruit of any kind, and a little whipped cream never hurts.

It is also a good source of protein and fiber and gives a moist texture to baked goods. Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads. It can also be used as a gluten-free breading or coating for fried or baked foods.

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

Here are some of the most popular cake flavors: Red Velvet Cake. White Cake & Vanilla. Strawberry & Angel Food Cake.

For those who bake, Pure Almond Extract's use in a wide range of recipes–from cookies to cakes to pies to pastries–and its ability to complement vanilla, chocolate, maple or butterscotch has made it a kitchen necessity.

Due to the presence of benzaldehyde you can combine almonds with chocolate, cocoa powder, fruits like cherry, peach, apricot, apple, plum, and dried meats like Iberico ham and Parma ham”. By understanding the aroma of an ingredient, we can suggest flavor combinations, classic ones and new, surprising ones.

Since almond flour is gluten-free, it's not a good substitute for traditional flour in yeast breads. A gluten free yeast “dough” needs to be more of a thick, sticky batter and is far too soft to knead and very difficult to work with.

If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).

Why does almond flour go bad? ›

Almond Flour and Other Nut Flours

Nuts have oils in them that can make nut flours go rancid sooner than their wheat-based counterparts. You'll want to taste a bit of the flour to really judge whether it's good—it will taste rancid if it isn't.

Unlike flour milled from grains, it's okay to eat almond flour raw, so go ahead and taste a bit of it if you're interested.

Almond flour is a low glycemic index food. Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber.

So, if you've ever made an almond flour recipe and had issues with the final product holding together, leaching out the oils or butter, or not rising properly and holding its shape, a likely culprit is that you are using the coarser almond meal, instead of almond flour.

The more you mix, the more the fat in the almond flour is released and absorbed, resulting in a dry, crumbly texture in your baked goods.

For yeast dough of all kinds (bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat flour (all-purpose, bread, whole wheat, etc.) For non-yeast treats (cookies, scones, cake, biscuits, muffins, etc.), substitute almond flour for 1/4 (25%) of the flour in the recipe.