Homemade Almond Cake

almond cake

Makes/serves 4 servings
Duration 1 hr
Prep Time 20 min
Difficulty Moderate
  • Pudding/dessert
  • Indian
  • Kid friendly
  • Bake


  • 250g – almonds, soaked, blanched, ground
  • A little milk to grind almonds
  • 200g – sugar
  • 200-250g – butter
  • 6 – egg yolks
  • 1.5 tsp – baking powder
  • 100-150g – refined flour/ maida
  • 1 tsp – caraway seeds (shahi jeera)
  • 1 tsp – nutmeg
  • 1 tsp – almond essence
  • 6 – egg whites


  • Blanch the almonds and grind them well with a little milk and 2 tbsp of flour to make the almond paste.
  • Beat the sugar, butter and yolks to a stiff cream.
  • Add the beaten egg to the remaining flour and baking powder and stir well.
  • Then add the ground almond paste, caraway seeds, nutmeg and essence.
  • Lastly, add the egg whites (beaten).
  • Pre-heat the oven to 325 degrees F (162 degrees C).
  • Grease a 9 or 10 inch cake tin with butter.
  • Dust it with flour and tap out any excess.
  • Line the bottom of the pan with a round butter paper.
  • Pour the batter into the cake tin and bake the cake until the top is deep brown and feels set when you press in the center.
  • Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan.
  • 1Let the cake cool completely in the pan.


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