//SUPER MOIST CAKE//
Ingredients:
- Almond flour – 1 ½ cup
- All purpose flour – ½ cup
- Salted butter – ¾ cup
- Granulated sugar – 1 cup
- Baking powder – 2 tsp
- Chopped walnut – 1/3 cup
- Whole milk – ½ cup
- Eggs – 4 nos
- Almond essence – ¼ tsp
- Vanilla essence – ½ tsp
Procedure:
- Preheat the oven to 350˚F
- Grease with some softened Butter and Line a parchment sheet on a round pan and keep aside
- In a mixer bowl add the softened butter and sugar and beat it well using a stand/hand mixer. Between add the eggs (one at a time) until light and fluffy. Add the vanilla, almond essence and milk into the egg mixture and mix well.
- Now sieve the almond flour, all purpose flour and baking powder into the wet mixture. Beat well until creamy.
- Time to add the chopped walnuts into the cake batter, fold it gently.
- Pour the batter into the prepared pan and bake it for about 30 mins or until insert a toothpick in the center and comes out clean.
- Cool completely and serve it as it or topped with some delicious whipped cream with some fresh berries
- The super moist, luscious “ULTIMATE ALMOND-WALNUT CAKE” is ready to serve.
NOTE/TIP:
- If you are using unsalted butter, then add ½ tsp of salt.
- You can even add almond slices instead of walnuts, but the almond flour with chopped walnuts is the best combination. (you will not regret)
- Do not add more almond essence; it will spoil the entire cake taste.
- You can even make this batter with some delicious cupcakes and topped with some fresh cream (ref pic)
- Cool completely and store it in an air tight container for more than 2 days (over the kitchen counter); for more days refrigerate it (max 3-5 days for better taste)
