Almond Cake

5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 56 kcal


Yeast dough

  • 0,25 liter Milk lukewarm
  • 1 cube Yeast
  • 60 g Cane sugar
  • 1 pinch Salt
  • 1 Egg
  • 500 g Flour
  • 60 g Butter
  • Grated zest of an untreated lemon

Almond paste

  • 200 g Chopped almonds
  • 100 g Butter
  • 40 g Cane sugar
  • 100 ml Milk
  • Grated zest of an untreated lemon
  • 1 teaspoon Ground cinnamon


  • First dissolve the yeast in the lukewarm milk. Then mix the yeast milk, sugar, salt and egg in a mixing bowl. Add the flour and stir in. Add the butter in flakes and the lemon peel and beat everything with the dough hook for about 3 minutes. The dough should be shiny and separate from the bowl.
  • Dust the dough with a little flour, shape it into a ball and leave to rise covered in a warm place for 30 minutes. It should double its volume.
  • In the meantime, prepare the topping. To do this, melt the butter in the pan, add the almonds and briefly toast. Then add sugar and milk and reduce everything to a spreadable mass. Stir in the lemon peel and cinnamon. Then let the mixture cool down a little.
  • Preheat the oven to 190 ° C O / U heat. Line a baking sheet about 30x40 cm with parchment paper.
  • Knead the dough once more and squeeze it out with your hands on the baking sheet to form an evenly thick base. Let the base rise for another 10 minutes.
  • Now put the almond mixture on the dough and smooth it out. Bake the cake in the preheated oven for about 25-30 minutes.


Serving: 100gCalories: 56kcalCarbohydrates: 6.6gProtein: 3.3gFat: 1.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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