Crunchy Almond Cake Recipe

Name: Crunchy Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched whole almond; 3/4 cup granulated sugar; 3 large eggs, at room temperature; 1/2 cup unsalted butter, at room temperature; 1/2 cup milk, at room temperature; 1 tablespoon honey; 1 teaspoon pure vanilla extract; 1 grated orange, rind of; 1 cup flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup almonds, sliced; confectioners' sugar, for sprinkling

Servings: persons

1/2 cup blanched whole almond
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup milk, at room temperature
1 tablespoon honey
1 teaspoon pure vanilla extract
1 grated orange, rind of
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup almonds, sliced
confectioners' sugar, for sprinkling

1
Preheat the oven to 325 degrees.
2
Butter and flour an 8-inch round cake pan.
3
Tip: Take the chill off refrigerated eggs by setting them in a bowl of warm water while you prepare the other ingredients.
4
Using a food processor, grind together the whole almonds and the granulated sugar (use the food processor's pulse feature to grind the almonds and sugar so you don't turn the mixture into nut butter).
5
Transfer to a medium bowl.
6
Beat in eggs, butter, milk, honey, vanilla and orange peel until smooth.
7
Sift the flour, baking powder and salt over the egg mixture and fold in until just combined (sift the flour, baking powder and salt over the cake batter to avoid overmixing; for a tender crumb, fold in sifted dry ingredients with a rubber spatula until just combined).
8
Transfer the batter to the prepared pan.
9
Scatter the sliced almonds on top.
10
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes.
11
Transfer the cake to a rack to cool.
12
Sift confectioners' sugar over the top just before serving.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup blanched whole almond, 3/4 cup granulated sugar, 3 large eggs, at room temperature, 1/2 cup unsalted butter, at room temperature, and more.

Yes, Crunchy Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crunchy Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions