Easy Almond Custard Cake
A soft, creamy, lightly nutty dessert that feels elegant but is surprisingly simple to make.
There’s something special about a cake that transforms in the oven. This Easy Almond Custard Cake does exactly that—starting as a thin batter and baking into distinct layers: a soft base, a creamy custard center, and a lightly golden top. The delicate almond flavor gives it a refined touch without complicating the process, making it perfect for both beginners and experienced bakers.
Ingredients
To make this cake, you’ll need:
- 4 large eggs (room temperature)
- 150 g (¾ cup) sugar
- 115 g (½ cup) unsalted butter, melted and slightly cooled
- 500 ml (2 cups) milk, lukewarm
- 125 g (1 cup) all-purpose flour
- 75 g (¾ cup) almond flour (finely ground almonds)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- A pinch of salt
- Powdered sugar (for dusting)
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- 8×8 inch (20×20 cm) baking pan
- Parchment paper
Step-by-Step Method
1. Prepare the Pan and Oven
Preheat your oven to 160°C (320°F). Line your baking pan with parchment paper, leaving some overhang to make lifting the cake out easier later.
2. Separate the Eggs
Carefully separate the egg yolks and whites into two different bowls. This step is important for achieving the cake’s light texture.
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