Almond Cake with Almond Topping & Icing Drip

This rich and buttery almond cake is moist, tender, and bursting with nutty almond flavor. With a crispy almond topping and a light icing drip, this cake is perfect for afternoon tea, special occasions, or simply indulging in a homemade treat. The combination of ground almonds and almond essence gives it an irresistibly soft texture and deep aroma.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour
• Servings: 8Ingredients

  For the Cake Batter:

  • Butter: 130g (½ cup + 1 tbsp), softened
  • Sugar: 130g (½ cup + 2 ½ tbsp)
  • Eggs: 3, at room temperature
  • Plain flour: 165g (1 cup + 2 tbsp)
  • Baking powder: 1 tsp
  • Ground almonds / Almond flour: 35g (5 tbsp)
  • Almond essence: ½ tsp
  • Almond flakes (optional): for garnish

  For the Almond Topping:

  • Butter: 75g (⅓ cup)
  • Sugar: 75g (¼ cup + 2 tbsp)
  • Milk: 80ml (⅓ cup)
  • Lemon juice: 1 tsp
  • Plain flour: 25g (3 tbsp)
  • Almond flour: 110g (1 cup)
  • Almond essence: ½ tsp

  For the Icing Drip:

  • Powdered sugar: ½ cup
  • Milk: 1 tbsp

  Baking Equipment:

  • Measuring Cup Size: 240ml
  • Baking Pan: 20×20 cm (8×8 inch)
  • Oven Temperature: 170°C (338°F)

  Directions

  1. Prepare the Cake Batter:

  • Preheat your oven to 170°C (338°F). Grease and line an 8×8 inch baking pan with parchment paper.
  • In a large bowl, beat butter and sugar together until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in almond essence.
  • In a separate bowl, sift together flour, baking powder, and ground almonds.
  • Gradually fold the dry ingredients into the butter mixture until just combined.

  2. Bake the Cake:

  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 25 minutes until the top is slightly firm but not fully baked.

  3. Prepare the Almond Topping:

  • While the cake is baking, melt butter and sugar in a saucepan over low heat.
  • Stir in milk, lemon juice, flour, almond flour, and almond essence until smooth.
  • Let the mixture thicken slightly, then remove from heat.

  4. Add the Almond Topping:

  • After 25 minutes of baking, remove the cake from the oven and spread the almond topping evenly over it.
  • Return to the oven and bake for another 15-20 minutes, or until the topping is golden brown and crispy.

  5. Prepare the Icing Drip:

  • In a small bowl, whisk together powdered sugar and milk until smooth.

  6. Final Touches & Serving:

  • Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  • Drizzle with the icing drip and sprinkle with almond flakes (if using).
  • Slice and enjoy!

  Serving Suggestions

  • Serve warm with a cup of coffee or tea.
  • Pair with a scoop of vanilla ice cream for an indulgent treat.
  • Drizzle with honey or caramel sauce for extra sweetness.
  • Enjoy as a dessert or snack with fresh berries.

  Cooking Tips

  • Room temperature eggs will help the batter mix smoothly.
  • Do not overmix the batter to keep the cake soft and fluffy.
  • For extra almond flavor, increase almond essence to 1 tsp.
  • Use sliced almonds for a decorative, crunchy topping.
  • If you prefer a less sweet cake, reduce the sugar slightly.

  Nutritional Benefits

  • Almond flour adds healthy fats and protein.
  • Butter and eggs provide a rich and moist texture.
  • Lemon juice balances the sweetness with a slight tang.
  • No artificial preservatives, making it a healthier homemade option.

  Why You’ll Love This Recipe

   Easy to Make – Simple ingredients and quick preparation.
   Perfectly Moist & Nutty – A combination of soft cake and crunchy almond topping.
   Great for Any Occasion – Ideal for breakfast, dessert, or an afternoon snack.
   Customizable – Swap out almonds for hazelnuts or pecans for a different flavor.

  Frequently Asked Questions

  1. Can I use almond meal instead of almond flour?
  Yes! Almond meal has a coarser texture but works just as well.

  2. Can I make this cake gluten-free?
  Yes! Replace plain flour with gluten-free all-purpose flour.

  3. Can I store this cake?
  Yes! Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

  4. Can I freeze this cake?
  Yes! Wrap slices in plastic wrap and freeze for up to 2 months.

  5. What if I don’t have almond essence?
  You can use vanilla extract as a substitute.

  Conclusion

  This Almond Cake with Almond Topping is a delightful dessert that’s both rich and aromatic. The soft, buttery cake pairs perfectly with the crunchy almond layer, creating a bakery-style treat right at home. Whether you enjoy it warm, chilled, or with a drizzle of icing, this cake is sure to impress. Try this simple and delicious recipe today and share it with family and friends!