This almond kilo cake with a crunchy, candy-like coating is rich, dense and full of almond flavor. Serve it with whipped cream and fresh raspberries for an elegant dessert.
I can’t express how much I love this recipe. I have made this almond pound cake countless times over the years and it has definitely stood the test of time.
It’s sweet and simple, but elegant at the same time. The unique almond crunch coating crackles while baking and makes the cake so beautiful. Not to mention, incredibly delicious!
I went through a phase in my early twenties where I became obsessed with recipes that called for almond paste. Once I discovered the rich almond flavor it added to pastries, cookies and cakes, including this one, I was hooked. If you haven’t baked with almond spread before, you don’t know what you’re missing.
Ingredient notes
- dry ingredients – All-purpose flour, cream of tartar and salt. Cream of tartar works similarly to baking soda to add substance to recipes like the whipped egg whites used to make meringue. This creates the unique silky, dense texture of this cake.
- wet ingredients – Unsalted butter, eggs, lemon juice and zest and pure vanilla extract.
- Almond spread – to look for Almond spread in the baking section of your grocery store. It is a mixture of ground almonds and sugar used to add a strong almond flavor to baked goods. Don’t confuse it with marzipan which is much sweeter and smoother so you can roll it into cute shapes and eat it alone.
- Addition of almond crunch – The lovely crunch supplement consists of chopped almonds, granulated sugar, unsalted butter and milk.
- to serve – Whipped cream and fresh raspberries.
How to make an almond kilo cake
This is a quick overview of how to make this recipe. You will find detailed instructions on the recipe card at the end of this post.
Almond kilo cake batter
- In a medium bowl, mix the flour with the cream of tartar and the salt and set aside.
- Beat together the butter and almond paste in a large bowl with an electric mixer (or stand mixer) at low speed. Add the sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, one minute after each addition. Finally add the lemon juice, lemon zest and vanilla and mix until combined.
- Add the flour mixture to the wet ingredients all at once and beat for another minute.
- Pour the batter into a greased spoon 9 inch springform pan and smooth the surface with a rubber spatula.
Almond crunch coating
- Mix the coating ingredients in a small pot.
- Cook over low heat until the butter melts, then remove from heat.
- Sprinkle 1 tablespoon of flour over the cake batter.
- Then, spread the buttery almond mixture evenly on top.
Bake and serve
- Bake in a preheated 350°F oven for 45 to 50 minutes, until done. The cake is ready when a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes.
- Remove from the springform pan and carefully transfer to a serving dish to cool completely. Slice and serve with a spoonful of whipped cream and some fresh raspberries.
Storage tips
room temperature: Wrap the cake in cling film or aluminum foil and store at room temperature for up to 4 days.
freezer: Almond pound cake freezes well for longer storage. Slip the wrapped cake into a plastic bag suitable for the freezer and freeze for up to two months. After thawing, heat it in the oven at 300 degrees F just until warm.
Almond spread: If you have almond paste left, wrap it in cling film and store in the refrigerator for up to two weeks. For longer storage, place it in a freezer-safe plastic bag and freeze for up to 3 months.
More cake recipes you will love
Sign up for my free newsletter for all the latest recipes and join me Facebook, Instagram and Pinterest For more cooking inspiration!
A kilo of almond cake
This almond kilo cake with a crunchy, candy-like coating is rich, dense and full of almond flavor. Serve it with whipped cream and fresh raspberries for an elegant dessert.
Dishes: 12 Dishes
Component
Almond crunch coating
- ½ Goblet Chopped almonds
- ⅓ Goblet Sugar
- ¼ Goblet unsalted butter
- 1 tablespoon milk
- 1 tablespoon All purpose flour
A kilo of almond cake
- 1 ½ cups All purpose flour, divided
- ½ teaspoon Cream of tartar
- ½ teaspoon Salt
- ¾ Goblet unsalted butter, softened
- 3.5 ounces Almond spread, (7 oz half tube)
- 1 Goblet Sugar
- 4 big eggs
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Pure vanilla extract
- Whipped cream and fresh raspberries for decoration
Instructions
A kilo of almond cake
-
Mix ½ cup flour with cream of tartar and salt in a medium bowl and set aside.
-
Add the butter and almond paste to a large mixing bowl (or your stand mixer). Using a hand mixer (or a stand), beat at low speed until a uniform mixture is obtained. Add the sugar and continue to beat for a few minutes until you get a light and fluffy mixture. Beat in the eggs, one at a time, one minute after each addition. Add the lemon juice, lemon zest and vanilla and mix until combined.
-
Add dry ingredients to the wet ingredients, all at once, and beat for another minute.
ingredients and bakes
-
Pour the cake batter into the prepared pan, smooth the top with a rubber spatula. Sprinkle 1 tablespoon of flour over the surface of the cake and sprinkle the extra almonds evenly on top.
-
Bake for 45 to 50 minutes, until they are ready. The cake is ready when a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes. Then, remove from the springform pan and carefully transfer to a serving plate or cake stand to cool completely.
-
Slice and serve with a spoonful of whipped cream and some fresh raspberries.
diet
Calories: 365 KKL · Carbohydrates: 39 G · protein: 5 G · Fat: 21 G · Saturated fat: 11 G · Cholesterol: 95 mg · sodium: 122 mg · potassium: 119 mg · fiber: 1 G · Sugar: 26 G · vitamin: 552 IU · Vitamin C: 1 mg · calcium: 43 mg · iron: 1 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, refer to the labels on your ingredients at home.
