Alpine Almond Cake (Gâteau aux Amandes)
A rustic, moist European-style cake with rich almond flavor and a delicate crumb—perfect with coffee or as an elegant dessert.
Ingredients
Cake Batter:
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200g (1¾ cups) almond flour (or finely ground blanched almonds)
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100g (¾ cup) all-purpose flour
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200g (1 cup) granulated sugar
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200g (¾ cup + 2 tbsp) unsalted butter, softened
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4 large eggs, room temperature
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1 tsp vanilla extract (or ½ tsp almond extract for extra flavor)
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1 tsp baking powder
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Pinch of salt
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Zest of 1 lemon (optional, for brightness)
Topping (Optional but Glorious):
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50g (½ cup) sliced almonds
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2 tbsp powdered sugar (for dusting)
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Whipped cream or berry compote to serve
Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C).
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Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2️⃣ Cream Butter & Sugar
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In a bowl, beat butter + sugar until light and fluffy (~3 mins).
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Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
3️⃣ Dry Ingredients
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Whisk together almond flour, AP flour, baking powder, and salt.
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Gently fold into wet ingredients until just combined (don’t overmix).
4️⃣ Bake
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Pour batter into the pan, smooth the top, and sprinkle with sliced almonds.
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Bake 40-45 minutes until golden and a toothpick comes out clean.
5️⃣ Cool & Serve
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Let cool 10 mins in the pan, then transfer to a rack.
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Dust with powdered sugar and serve slightly warm or at room temperature.
Tips for Success
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For extra moisture: Soak baked cake with 1-2 tbsp amaretto or orange syrup.
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Gluten-free? Replace AP flour with 50g more almond flour + 50g oat flour.
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Storage: Keeps well for 3 days wrapped at room temp, or freeze for up to a month.
Why You’ll Love It
✔️ Naturally dense yet tender (thanks to almond flour)
✔️ Not overly sweet—balanced with nutty richness
✔️ Pairs perfectly with coffee, tea, or dessert wine
Ideal for: Afternoon Kaffeezeit, holiday gatherings, or a simple treat that feels fancy!
Would you like a chocolate-swirl variation? 😊
