Delicious Cake Recipes Using Flaked Almonds

June 29, 2023 Post a Comment

Mary Berry’s Apple Cake from mybossbuysmelunch.com

Lemon-Almond Cake

This light and fluffy lemon-almond cake is sure to be a crowd-pleaser. The combination of tart lemon and sweet flaked almonds makes for a delicious treat. The best part is, it's easy to make and requires minimal ingredients. Here's what you'll need:

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
6 tablespoons butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ cup freshly squeezed lemon juice
¼ cup plain yogurt
½ cup flaked almonds

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon juice, and yogurt until combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Gently fold in the flaked almonds.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy!

Nutrition:

Serving Size: 1 slice (1/8 of the cake)
Calories: 230
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 100mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 11g
Protein: 4g

Almond Cupcakes with Vanilla Buttercream Frosting

These almond cupcakes are a delightful treat that everyone will love. The nutty flavor of the flaked almonds pairs perfectly with the creamy vanilla buttercream frosting. It's an easy recipe that can be made in no time. Here's what you'll need:

Ingredients:

For the cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon almond extract
½ cup milk
¾ cup flaked almonds

For the frosting:

1 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk

Instructions:

Preheat oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the almond extract and milk until combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Gently fold in the flaked almonds.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, until combined.
Mix in the vanilla extract and milk until desired consistency is reached.
Spread the frosting over the cooled cupcakes.
Enjoy!

Nutrition:

Serving Size: 1 cupcake (1/12 of the recipe)
Calories: 410
Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 90mg
Sodium: 200mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugars: 28g
Protein: 4g

Chocolate-Almond Cake

This chocolate-almond cake is sure to satisfy any sweet tooth. The rich chocolate flavor is balanced out perfectly by the crunchy almond flakes. It's a decadent dessert that can be made quickly and easily. Here's what you'll need:

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ¾ cups granulated sugar
3 eggs
2 teaspoons vanilla extract
¾ cup cocoa powder
¾ cup boiling water
¾ cup flaked almonds

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until combined.
In a separate bowl, mix together the cocoa powder and boiling water until a thick paste forms.
Add the cocoa paste to the wet ingredients and mix until combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Gently fold in the flaked almonds.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy!

Nutrition:

Serving Size: 1 slice (1/8 of the cake)
Calories: 350
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 270mg
Total Carbohydrates: 37g
Dietary Fiber: 2g
Sugars: 24g
Protein: 5g

Almond-Coconut Cake

This almond-coconut cake is a tropical-inspired treat. The sweet coconut and crunchy almonds are the perfect complement to each other. Plus, it's easy to make and requires minimal ingredients. Here's what you'll need:

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, softened
1 ½ cups granulated sugar
3 eggs
2 teaspoons almond extract
¾ cup coconut milk
½ cup flaked almonds
½ cup shredded coconut

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the almond extract and coconut milk until combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Gently fold in the flaked almonds and shredded coconut.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy!

Nutrition: