Almond Cake with Soft Crumb

Steps

1. Preheat the oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) round cake pan, line the bottom with parchment paper, and grease the parchment.
2. Spread the sliced almonds on a small baking tray and toast in the preheated oven for 5–7 minutes, stirring once, until lightly golden and fragrant. Remove and let cool completely; leave the oven at 175°C (350°F).
3. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and fine salt until evenly combined and lump-free.
4. In a large mixing bowl, beat the unsalted butter at 20–22°C with the granulated sugar for 3–4 minutes, until very pale, creamy, and fluffy with a lighter texture.
5. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. The mixture should look smooth, slightly thickened, and glossy with no visible streaks of egg.
6. In a small jug, whisk together the whole milk, vanilla extract, and almond extract until combined. Make sure this liquid mixture is at about 20–22°C.
7. Add one-third of the dry ingredients to the butter mixture and mix on low just until incorporated. Add half of the milk mixture and mix briefly. Repeat, alternating dry ingredients and liquid, finishing with the last third of the dry ingredients. Mix only until a smooth, thick, creamy batter forms with no dry flour pockets to keep the crumb soft and tender.
8. Scrape the batter into the prepared pan and smooth the top into an even layer so the cake bakes level. Sprinkle most of the toasted sliced almonds evenly over the surface, reserving a small handful for serving if desired.
9. Bake for 30–35 minutes at 175°C (350°F), until the top is lightly golden, the edges just begin to pull away from the pan, the center springs back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
10. Place the pan on a wire rack and let the cake cool in the pan for 10–15 minutes. Then carefully turn it out, remove the parchment, and let it cool completely on the rack to 20–22°C so the crumb sets and stays moist and tender.
11. Once cool, transfer the cake to a serving plate. Dust the top evenly with powdered sugar and scatter over any remaining toasted sliced almonds for extra texture and aroma.
12. Slice with a sharp knife, wiping the blade between cuts for clean pieces. The finished cake should have a soft, moist, fine crumb with a gentle nutty aroma, lightly crisp almond-studded top, and a delicate, sweet powdered sugar finish.