Almond Cake- eggless
When in doubt , bake it out! I keep searching for occasions and celebrations to bake cakes. As much as it looks like I have to practice icing, I make it appear more as if I’am pampering my loved ones. With all due respects to my loved ones, I DO INDEED like making iced cakes for them, but I jump at the chance more so to hone my rudimentary piping skills. For me a dry week is when I haven’t baked anything substantial other than the regular breads for their mid week scheduled tiffin. And a dry month is when I havent picked up my offset spatula ,piping bags and tips and tried to do some modern-art-like designs in a hope to achieve those store-brought-cakes-like finish. Had it not been for the calorie laden cream, butter and sugar, I would have loved to practice icing a bit more often.
The occasion this time was hubby getting his first belt in teakwondo, a yellow belt. For this crazy baker, accompanied by an equally crazier son for whom a ceremonial cake cutting could only be done with pretty decorated iced cakes, this was actually THE occasion. The mother in me dominated always, clapping with moist eyes whenever my sons even participated in an event like fancy dress, but honestly how many times did I stop by to appreciate the sincere efforts of my hubby. My fitness focussed spouse has taken this plunge at an age when most people would have taken their health for granted. A proud wife that I am, this was the least I could do to show my appreciation, so that he keeps rubbing that fitness enthusisasm on me.
This almond cake recipe gave me super soft moist sponge, a delicate crumb and superb texture. You can add sliced almonds in the batter for a nutty bite. I loved it with just icing sugar on top. For the ceremonial cake cutting I made it in a round tin and iced with fresh dairy cream, which also was grabbed and polished within minutes of cutting.
Ingredients: ( This recipe yielded me one 9’x3′ loaf cake plus seven regular cupcakes, or you can also go for a 9′ diameter round cake tin)
- Almonds – 1 cup whole almonds + ¼ cup sliced almonds (to go into the batter)
- All purpose flour- 1¼ cup
- Granulated sugar (measure and then grind)- 1 cup
- Baking Soda- 1 teaspoon
- Baking powder- ½ teaspoon
- Refined oil- ½ cup
- Curd/yogurt- 1 cup
- Milk- ½ cup
- Almond essence/ vanilla essence- ½ teaspoon
- Preheat the oven to 180 degree C.
- Grease and line a 9′ round tin. I have used a loaf tin and cupcake square moulds.
- Sprinkle some flour on the sliced almonds and keep aside.
- Powder 1 cup almonds in a mixer. This will rougly yield 1½ cups of almond flour. Transfer it into a big bowl.
- In the same bowl, sift all purpose flour, baking powder, baking soda.
- Add powdered granulated sugar, use a hand whisk to mix the dry ingredients well.
- In another bowl, beat curd and oil at low speed with a electric beater, or with a hand whisk. Add milk to the same bowl and continue beating. Lastly mix in almond essence .
- Make a well in the bowl with dry ingredients, pour the wet ingredients, using whisk/silicon spatula gradually mix both the mixtures into uniform batter. Throw in the sliced almonds and mix again.
- Pour into cake tin, bake at 180 degrees for 50-55 minutes until tooth pick inserted at the centre of the cake comes out clean.
And finally a Eid Mubarak to all my dear readers!! May His blessings always shine upon you and your family!! Thanks for stopping by!