Sort ingredients
sereneosl
QR Code
Listen
Pdf
For the best results, I recommend using a digital scale to weigh the ingredients for this recipe. It's difficult to accurately measure the key ingredients using cups and this recipe has been tested using grams (except the smaller ingredients).
Preheat the oven to 180°C (350°F). Grease or line an 8-inch (20 cm) springform or loose bottom cake pan that's at least 2-inch or 5cm tall with parchment paper.
Add all the dry ingredients to a large mixing bowl and whisk until the mixture is well combined. Add all the wet ingredients to the flour mixture and mix until just combined. The batter should be quite thick.
Scoop the cake batter into your cake tin. Smooth the top of the cake with a spoon or spatula. Generously sprinkle the sliced almonds on top.
Bake the cake for 50-60 minutes. The cake is ready when you can insert a toothpick in the middle and it comes out with no wet batter (a few moist crumbs are fine). For a cake with a slightly fudgy marzipan-like center, underbake the cake by 5 minutes. Allow the cake to cool in the cake pan for 30 minutes then cool on a wire rack.
To serve, dust the cake with powdered sugar. Serve with fresh berries, yogurt or as desired. Store leftovers in an airtight container at room temperature for 1 day, in the fridge for up to 5 days or in the freezer for up to 1 month.