Syrupy Almond Cake

Instructions

1. Step 1

   Preheat the oven to 175°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Whisk the almond flour, all-purpose flour, baking powder, and salt together in the mixing bowl until evenly combined, then transfer the dry mixture to the cake pan to hold temporarily.

   Ingredients used: 100.0 gr All-Purpose Flour, 140.0 gr Almond Flour, 6.0 gr Baking Powder, 2.5 gr Salt

   Cookware: 8-inch (20 cm) cake pan, mixing bowl, whisk

3. Step 3

   Using the electric mixer, cream the softened butter and 200.0 gr of sugar in the clean mixing bowl until pale and fluffy, about 3 minutes.

   Ingredients used: 115.0 gr Butter, 200.0 gr Sugar

   Cookware: electric mixer — medium speed, mixing bowl

4. Step 4

   Beat in the egg one at a time, then mix in the milk. Add the dry mixture from the cake pan and fold with the rubber spatula just until no dry streaks remain.

   Ingredients used: 3.0 piece Egg, 120.0 ml Milk

   Cookware: 8-inch (20 cm) cake pan, electric mixer — low speed, mixing bowl, rubber spatula

5. Step 5

   Spread the batter evenly in the 23 cm cake pan and bake in the oven at 175°C for 38 minutes, until the center is fully set and a wooden skewer inserted in the center emerges clean.

   Timer: 38 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven — 175°C, Wooden skewer

6. Step 6

   While the cake bakes, simmer the remaining 100.0 gr of sugar and the water in the saucepan over medium-low heat until the sugar dissolves, about 4 minutes. Remove from the heat and stir in the lemon juice.

   Timer: 4 min (fixed)

   Parallel with step: 5

   Ingredients used: 30.0 ml Lemon Juice, 100.0 gr Sugar, 100.0 ml Water

   Cookware: saucepan — medium-low heat

7. Step 7

   Remove the fully set cake from the oven and poke holes across its surface with the wooden skewer. Pour the warm lemon syrup evenly over the cake in the cake pan.

   Cookware: 8-inch (20 cm) cake pan, oven, saucepan, Wooden skewer

8. Step 8

   Let the cake stand in the cake pan for 30 minutes while the syrup absorbs and the crumb becomes moist. Serve once the surface is glossy and the cake is warm or cooled.

   Cookware: 8-inch (20 cm) cake pan