Almond Cake Recipe (VIDEO) (2024)

FAQs

How do you make a cake moist and fluffy? ›

Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.

A simple fix is to simply reduce your oven temperature slightly and see if that fixes the issue. Another reason could be that your oven is on convection mode, but your baking temperature is for a conventional oven.

The almond paste and almond filling are very different products and should not be used interchangeably in a recipe. The Almond Filling is a jam-like filling for cakes, pastries, and cookies. The Almond Paste is usually mixed or cut into a recipe for an almond flavor, or as a layer in tarts and pies.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour.

If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

Pastry chefs often soak cakes in a simple syrup made of equal parts granulated sugar and water after the cakes come out of the oven. This step can add sweetness and moisten the cake. In addition to simple syrup, you can also use coconut milk, evaporated milk, or flavored liqueur.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

A cake soak is liquid that is brushed directly onto each cake layer after baking but before frosting and filling. The liquid “soaks” into the cake, adding more moisture to prevent the cake from drying out and infusing additional flavor and/or sweetness. A variety of liquids can be used as a cake soak.

Why did my almond flour cake fall? ›

If the oven is too hot then the cake will tend to cook more quickly on the outside and this pushes the centre up. But as the centre will not have cooked fully then it will sink on cooling.

Almond paste has a coarser texture but is much softer than marzipan, which allows it to be spread as a filling. Unlike marzipan, almond paste holds up in baking. The sugar content of almond paste is lower and its almond content higher than marzipan.

Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream. And, being more or less like a pie filling, frangipane is never consumed raw because it contains raw eggs.

Commercially produced almond paste has a long shelf life. However, to keep it from drying out, once opened it should be tightly wrapped and stored in an airtight container in the refrigerator or freezer.

While there is not an exact conversion number, on average ¾ cups of traditional flour is likely converted at a 1:2 ratio of 1 ½ cups of almond flour. Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough.

Almond meals and flours burn a whole lot quicker than regular flours, so might get too hot too quickly and leave the tops of your dishes crunchy and over-browned. Try making “tents” with foil to cover your baking trays and tins in the oven to keep your batter luscious and nutty.

I have found that things like eggs, flax, or chia eggs (for the vegans out there), xanthan gum, guar gum, and psyllium can substitute as good binders instead of gluten, but they each behave differently.

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.