Little Almond Cakes
Delight your taste buds with these irresistible Little Almond Cakes—perfectly soft, moist, and brimming with the delicate flavor of almonds. Made with a combination of finely ground almond flour and a touch of all-purpose flour, these mini desserts achieve a tender crumb that’s rich yet light. Each cake is topped with a sprinkling of sliced almonds, adding an elegant crunch and visual appeal. Quick to prepare in just 20 minutes and baked to golden perfection in under 18 minutes, these bite-sized indulgences are ideal for any occasion, from afternoon tea gatherings to dessert spreads. Finish them with a gentle dusting of powdered sugar for a bakery-worthy presentation. These almond-infused treats are sure to become a go-to favorite! Perfect for anyone searching for almond cake recipes or nut-based dessert ideas, this recipe is as easy as it is delicious.
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Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 grams almond flour
- 60 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 25 grams sliced almonds
- 15 grams powdered sugar (optional for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin or line it with paper liners.
Step 2
In a mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2–3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Step 5
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 6
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Step 7
Sprinkle sliced almonds on top of each cake.
Step 8
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Step 9
Remove the tray from the oven and allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
If desired, lightly dust the cooled cakes with powdered sugar before serving.
Nutrition Facts
| Serving size | (645.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2746.2 |
| Total Fat 185.9g | 0% |
| Saturated Fat 67.4g | 0% |
| Cholesterol 812.6mg | 0% |
| Sodium 1269.7mg | 0% |
| Total Carbohydrate 245.2g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 171.3g | |
| Protein 56.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 449.5mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 496.6mg | 0% |
Source of Calories