Soft and Delicious Almond Cake with Cinnamon

This almond cake is a comforting escape, woven with cinnamon's warmth and a subtle cardamom twist. Perfect for lazy afternoons with a cup of tea or celebrating life's sweet moments. The crumb is tender, the flavor nostalgic—like baking straight from a loved one's kitchen. Share it with those who deserve a little joy, or savour it alone while the world slows down. Simple, soul-warming, and utterly satisfying.—

Ingredients

320g / 11.3 oz all-purpose flour
300g / 10.6 oz granulated sugar (approx. 2 1/2 cups)
180g / 6.3 oz sliced almonds
110ml / 3.8 oz milk
85g / 3 oz butter or margarine, softened
9g / 0.3 oz baking powder
6g / 0.2 oz ground cinnamon
6g / 0.2 oz ground cardamom
2 eggs

Instructions

1. Preheat the oven to 350°F or 175°C. Grease a 9-inch or 23 cm round cake pan to prevent sticking.

2. Whisk together milk, sugar, eggs, flour, cinnamon, and baking powder in a large mixing bowl until the ingredients are well combined.

3. Add the softened butter or margarine to the dry mixture and mix until you achieve a smooth batter.

4. Stir the sliced almonds and ground cardamom into the batter to incorporate the additional textures and flavors.

5. Pour the prepared batter into the greased cake pan and bake in the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

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