Almond Cake Recipe (VIDEO) (2024)

FAQs

Why did my almond flour cake fall? ›

Underbaking is one of the most frequent reasons that cakes and quick breads collapse. Baking times are essential guides, but ovens and cake pans vary, so checking for doneness with a cake tester is the ultimate insurance against underbaking.

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 is denser than wheat flour, so it cannot be used as a 1:1 replacement for wheat flour in a recipe. It requires different measurements and adjustments to achieve the right texture in 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.

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.

When almond flour is overmixed, its absorbent nature can become a pitfall. 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.

Not only is it simple to make, but homemade almond flour tastes fresher and is usually more cost-effective than storebought.

Other names for almond flour are powdered almonds, almond meal, and almond powder. (Some say that only blanched almonds are used for what is called almond flour, but I've seen unblanched almond “flour” listed as such, so that's not always the case.)

Ground almonds and almond flour are the same thing. The flour might be milled to be finer than the ground almonds (depends on how finely you grind them), but they're the same ingredient. So certainly, you can.

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A two-tier Godfather themed cake featuring all hand-modeled and edible elements from the classic movie. The cake is lemon chiffon with a delicious raspberry butter-cream filling, covered in dark chocolate ganache and LMM fondant.

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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.

The Basic Baking Guidelines

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.

Almond flour's high-fat content means it can brown more quickly, so a moderate oven of around 325 F (165 C) can prevent burning while allowing the interior to cook thoroughly. Moreover, due to their moisture content, almond flour baked goods might need a longer baking time to set properly.