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French Almond Cake Recipe

French Almond Cake Recipe

By What’s Baking

A delicate, moist almond cake with a tender crumb and subtle fragrance that melts in your mouth with each buttery, nutty bite.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
35 mins
Serves:
1 cake (8 slices)
An overhead shot of a golden-brown French Almond Cake dusted with powdered sugar, revealing its delicate crumb on a slice pulled slightly away from the whole. The cake sits on an antique porcelain cake stand with blue detailing, surrounded by scattered whole and sliced almonds. Soft natural window light highlights the cake's moist texture, while a silver cake server rests alongside, ready to cut the next piece. A small sprig of fresh lavender and a cup of espresso add Mediterranean charm to the scene, emphasizing the cake's French origins and perfect afternoon tea pairing.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">150g almond flour (ground almonds)</li><li class="ingredients-single-item">50g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">30g sliced almonds, for topping</li><li class="ingredients-single-item">15g powdered sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">20cm (8-inch) round cake pan</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease your 20cm cake pan and line the bottom with parchment paper. This dual preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter and sugar until pale, fluffy, and almost doubled in volume (about 3-4 minutes). This thorough creaming creates tiny air pockets that will help your cake rise and develop its tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. If the mixture looks slightly curdled, don't worry - the flour will stabilize it. Mix in the vanilla and almond extracts, which provide the signature aromatic flavor of this classic cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. The almond flour gives the cake its distinctive moist, dense texture and rich flavor, while the small amount of wheat flour provides structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold the dry ingredients into the wet mixture using a spatula with a light hand. Fold just until combined - overmixing will develop gluten and make your cake tough. The batter should be smooth and have a dropping consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface. These will toast while baking, adding a wonderful nutty flavor and beautiful texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean with a few moist crumbs. The cake will feel springy to a gentle touch when done.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for 10 minutes - this resting period helps the cake structure set. Then carefully turn it out onto a wire rack to cool completely. The cake is delicate while warm, so handle with care.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cool, dust generously with powdered sugar just before serving. This simple finishing touch adds sweetness and a beautiful contrast against the golden cake and toasted almonds. The cake keeps well in an airtight container for up to 3 days and actually improves in flavor the day after baking as the almond essence develops.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 295 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 21 g
🍗 Protein: 7 g
🫀 Cholesterol: 95 mg
🧂 Sodium: 120 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this almond cake completely gluten-free?

Yes, you can easily make this cake gluten-free by substituting the 50g of all-purpose flour with gluten-free flour blend, cornflour, or additional almond flour. When using only almond flour, expect a slightly denser, moister texture that's still wonderfully delicious.

Why is my almond cake sinking in the middle?

Sinking often occurs from opening the oven door too early, underbaking, or overmixing the batter. Ensure your baking powder is fresh, beat the butter and sugar thoroughly to incorporate air, and avoid opening the oven during the first 25 minutes of baking.

How do I enhance the almond flavour in this traditional French cake?

For a more pronounced almond flavour, increase the almond extract to 1 teaspoon, add 2 tablespoons of amaretto liqueur to the batter, or include 50g of marzipan chopped into small pieces. You can also toast the almond flour beforehand for a deeper, nuttier flavour profile.

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