One Bowl Almond Cake
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A quick cake, perfect for spring and summer weekends, it can be whipped in no time, and because it pairs great with a wide variety of fruit, you can use any berries you may have to enhance the cake.
This is not a gluten-free cake as you can read in the ingredient list, you can replace the all-purpose flour with a gluten-free replacement such as all-purpose gluten free flour. I also added almond extract to enhance the almond flavor.
And to top it off, you can serve a slice of this cake with a scoop of vanilla ice cream or greek yogurt sweetened with honey.
Kitty
One Bowl Almond Cake
Yield: 8 portions
Adapted from Broma Bakery
Ingredientes:
1 cup granulated sugar
2 large eggs, room temperature
¾ cup vegetable oil
3 teaspoons vanilla extract
1 teaspoon almond extract
1 cup + 2 Tablespoons all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¾ teaspoon salt
2 cups berries (blackberries, strawberries, or what you have in hand)
2 tablespoons for sugar, for the top (optional)
Preparation:
- Preheat the oven to 350°F, line an 8-inch round cake pan with parchment paper, grease and set aside.
- In a bowl, add the two eggs and sugar, and whisk until you get a pale yellow mixture.
- Have the oil already measured, and while you continue whisking, slowly add the oil to the egg mix, so you can emulsify them and prevent the badger from splitting.
- Add the vanilla and almond extract and mix again.
- Add the dry ingredients and stir with a spatula until combined. Fold in your berries
- Pour the batter into the prepare pan, and sprinkle the 2 tablespoons of sugar on top.
- Bake for 40-55 minutes, until the cake is lightly golden and a cake tester inserted into the middle comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then unmold and let it cool completely before seeing.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)