Almond Cake (with oil)
1.All purpose flour-1/2cup Almond flour-1/2 cup
Baking powder-1 tsp
Baking Soda-1/4 tsp
Salt-a pinch
I used 2 tbsps less almond flour and added 2 tbsps extra flour instead.Both the flours together should be 1 cup.
If you don’t have almond flour, then powder 1/4 cup almonds by pulsing so that almond doesn’t release it’s oil.
Sieve together all the above ingredients thrice and set aside.
2.Oil-1/2 cup
Sugar (granulated) -10 tbsps
Eggs-3 large
Vanilla essence-1 tsp
Milk -2 tbsps
Vinegar-1/2 tsp
Beat the eggs and sugar till triple in volume.Add in the vanilla and oil gradually and beat in .
Now add in the set aside flour mixture in 2 batches and the milk in between and fold in with a spatula.Add the vinegar just before baking and fold in.
Pour the mixture into a 7” round pan greased and floured properly.Tap it on the counter to release any air bubbles.Bake this in a preheated oven at 170 C for 30-35 minutes or until the skewers inserted at the center comes out clean. Almond Cake is ready.
Allow the cake to cool in the pan for 10 minutes and then release the edges of the cake with a knife from the pan and invert it onto a wire rack to cool completely.
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