This cake is quick and easy to make and also delicious. It is the perfect base for berries (especially raspberries) and whipped cream or even a whipped ganache if you’re feeling fancy. It’s a one bowl cake and you can do all of the mixing with a whisk or sturdy spoon. It doesn’t rise much, it’s only about an inch to an inch and a half tall, but it is the perfect base layer. You can easily double the recipe and bake two cakes and use them to make a fancy European-style torte. However you use it, this little cake is the perfect excuse for afternoon coffee break with a good friend.
We talk you through this recipe on Episode 243 of our podcast. If you enjoyed this cake, you may also like our recipes for Magic Custard Cake and Easy Peach Cobbler.
Ingredients
1 stick of butter (1/2 cup) or dairy free butter, melted and cooled
2 eggs, room temperature
1 cup all-purpose flour or gluten free 1-1 flour
½ cup almond flour or fine almond meal
1 cup granulated sugar
2 teaspoons almond extract (you can decrease this amount if you don’t like strong almond taste)
Optional – whipped cream and berries for serving
Instructions
Preheat oven to 350F. Grease a 9 inch round or square baking dish.
In a medium bowl, whisk together the melted butter and eggs. Add the flour, almond flour, sugar, and almond extract. Whisk or stir until well blended. Pour the mixture into the prepared cake pan. Bake in the oven for about 25 minutes or until a cake tester comes out clean. You can turn the cake out onto a plate or cake stand, or leave it in the dish and slice as desired. Serve with whipped cream and berries, or even a little sprinkle of powdered sugar. Enjoy!