Fluffy Almond Cake with Sweet Jam and Crunchy Almonds

Get ready to fall in love with this absolutely divine almond cake that’s about to become your new favorite, hehehe you never know! This isn’t your typical vanilla or chocolate cake, the cake itself is incredibly fluffy with a tender, moist crumb that practically melts in your mouth, while the sweet jam adds a delightful burst of fruity sweetness that perfectly complements the nutty almond base.

What makes this cake so irresistible is the beautiful contrast of textures, you’ve got that soft, pillowy cake base soaked with warm milk for extra moisture, topped with glossy jam and finished with golden, crunchy toasted almonds that add the most satisfying bite. It’s rustic in the most charming of ways, yet sophisticated enough for any celebration.

It’s also the kind of cake that is very, VERY lenient, if you overbake it doesn’t matter, because the warm milk will make the cake soft anyways, also because you can adjust the jam to one you like, and you can add other different types of dried fruits on top you have a ton of leeway and options, I like the quince jam and almond, but you can go with a more tart jam to make a better contrast, or you can go over the top sweet, you can skip the dried fruits or go with sweeter walnuts or hazelnuts, you can even put chocolate ganache, cream cheese or other kind of classic topping, its really that flexible and delicious… let’s check the recipe!

Fluffy Almond Cake with Sweet Jam and Crunchy Almonds

Servings: 14
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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If you are looking for a delicious cake with a creamy fluffly interior and a yummy crunchy exterior this is the cake for you, i think i made this for carnival but its an awesome cake for any ocasion.

Ingredients

Sugar – 300g
Eggs – 4
Unsalted Butter – 180g
Butter – For Greasing
Flour – 180g
Flour – For Dusting
Baking Powder – 6g
Almonds – 70g (Chopped)
Almonds – 50g (Sliced)
Salt – A Pinch
Milk – 120ml (Warm Semi-Skimmed)
Jam – +/- 100ml

Directions

Start by preheating the oven to 180ºC (356ºF) and lining a baking pan (about 26 cm/10 inch) with parchment paper on the bottom, greasing it well with butter, and sprinkling it with flour.

In a large bowl, whisk the eggs with the sugar until pale, then add the melted unsalted butter and finely ground almonds and whisk again well.

Add the sifted flour with baking powder and a pinch of salt, mix well until you have a smooth mixture.

Pour the batter into the pan and bake for about 25 to 30 minutes until golden brown and cooked through (as always if unsure prick the center with a toothpick if it comes out dry its done).

Remove from the oven, heat the milk, use a fork to poke the top of the cake (it will make the milk be absorbed better) and pour it over the cake little by little while it is still hot to soak the cake well, then let the cake cool.

Toast the almond slices in a frying pan over low heat until well toasted, remove from the heat, cover the top with quince jelly or your favourite flavour.
Finally, sprinkle with the toasted almonds and that’s it, bon appétit ;D

Notes: For the best texture, pulse whole almonds in a food processor until finely chopped but not powdery. You want small pieces that will add texture to the cake.

The warm milk step is crucial! Pour it slowly and evenly over the hot cake so it absorbs properly. This creates that incredibly moist, almost custard-like texture that makes this cake so special.

Quince jam is traditional and absolutely divine, but apricot, fig, or even raspberry work beautifully too. Choose a jam that’s not too sweet since the cake itself is quite sweet.

Keep a close eye on the sliced almonds while toasting – they can go from perfect to burnt very quickly! Stir them constantly and remove from heat as soon as they’re golden.

You can bake the cake a day ahead and add the jam and almonds just before serving for the freshest presentation.

This cake actually gets better the next day as the flavors meld together. Store covered at room temperature for up to 3 days.

This recipe for Fluffy Almond Cake with Sweet Jam and Crunchy Almonds was originally created on BakeAfter.com. Esta receita de Bolo de Amêndoas Torradas foi publicada em português no Iguaria.com.