Imagine sinking your fork into a slice of pure culinary bliss - a traditional Portuguese almond cake that carries the warmth of Albufeira's sun-kissed coastline in every single bite. This isn't just a cake; it's a delectable journey through generations of Portuguese baking tradition, where almonds and butter dance together to create a dessert that's both rustic and elegant. Whether you're a seasoned baker or a curious food lover, this Almond Cake from Albufeira promises to enchant your taste buds and bring a touch of Mediterranean magic right into your kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Portuguese
Serves: 10 servings
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the four large eggs, one at a time, to the butter and sugar mixture. Beat well after each addition to ensure they are fully incorporated.
- Stir in the vanilla extract, mixing until well combined.
- In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Mix well to ensure that the baking powder is evenly distributed throughout the flours.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even layer.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can dust the top with powdered sugar or serve it with fresh fruits or whipped cream, if desired.
- Slice the cake into 10 servings and enjoy this delightful Portuguese Almond Cake from Albufeira!
Tips
- Room Temperature is Key: Ensure your eggs and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake tender.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cooling Matters: Allow the cake to cool in the pan for 10 minutes before transferring to prevent breaking.
- Serving Suggestions: Enhance the cake with a light dusting of powdered sugar, a dollop of whipped cream, or fresh berries for an extra touch of elegance.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 110mg
