Sunday, June 23 2024

This is not just a cake; it is a container of memories, each almond-infused bite taking us back to Sunday afternoons spent in the warmth of her kitchen, the air rich with the scent of toasted almonds and vanilla.

Made with the simplest ingredients, carefully chosen for their quality and flavor, Grandma’s Almond Cake is a testament to the adage that love is the most essential component of any dish.

With its moist, tender crumb and the crunch of toasted almonds crowning its golden top, this cake is the embodiment of comfort and the echo of laughter shared over countless cups of tea.





  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup Greek yogurt (full-fat recommended)
  • 1 cup ground almonds (almond meal)
  • 1/4 cup sliced almonds for topping
  • Powdered sugar for dusting (optional)
  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together until pale and fluffy, about 3-4 minutes.
  4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  5. Incorporate Dry Ingredients and Greek Yogurt: Add the dry ingredients in three parts, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Fold in Ground Almonds: Gently fold the ground almonds into the batter until they are just incorporated.
  7. Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
  8. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
  9. Cool: Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
  10. Serve: Dust with powdered sugar before serving, if desired. Cut into slices and enjoy the rich, nutty flavor reminiscent of Grandma’s classic kitchen.
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