Badam Cake, Almond Cake
by Tarla Dalal
The Badam Cake is a mildly-sweet treat with the delectable crunch of almonds. Made with yeast, this cake has a unique loaf-like texture, which gets even better with the almond flakes that regale every bite.
While almond by itself has a very nice and soothing flavour, we have used cardamom powder and vanilla essence to enhance the flavour further without ruining the characteristic taste of almonds.
Serve this soul-warming treat warm with Vanilla ice cream or whipped cream .
Badam Cake, Almond Cake recipe - How to make Badam Cake, Almond Cake
Preparation Time: Baking Time: 20 Baking Temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 6 servings
3/4 cup almond (badam) flakes
1 cup plain flour (maida)
1/2 tsp baking powder
1/4 cup castor sugar
1/4 cup soft butter
2 1/2 tsp instant dry yeast
1/2 cup sugar
2 tbsp milk
1/2 tsp cardamom (elaichi) powder
1/2 tsp vanilla essence
For Serving
vanilla ice-cream
whipped cream
- Method
- Combine the plain flour and baking powder in a deep bowl, make a well in the centre, and add the 1 tsp of castor sugar, yeast and 5 to 7 tsp of milk in the depression.
- Mix all the ingredients in the depression. Keep aside for 5 minutes.
- Add the remaining castor sugar, butter, vanilla essence and cardamom powder, mix well and knead into a soft dough using approx. ¼ cup milk. Cover with a lid or damp muslin cloth and keep aside for 10 minutes.
- Dust the hands with little plain flour and knead again to make it smooth.
- Place the dough into a 175 mm. × 175 mm. (7” ×7”) diameter baking dish and spread the dough evenly by patting it using your fingers. Keep aside.
- Combine the sugar, milk, cardamom powder and vanilla essence in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar melts, while stirring continuously.
- Add the almond flakes, mix well and cook on a medium flame for 30 seconds, while stirring continuously.
- Spread the almond-sugar mixture evenly over the spread dough and keep aside for 10 minutes.
- Bake in a pre-heated oven at 180°c (360°f) for 15 minutes. Switch off the oven and allow the cake to rest in the oven for 3 to 5 minutes. Demould.
- Serve warm with vanilla ice cream or whipped cream
Badam Cake (Almond Cake) Video by tarla dalal
| Energy | 318 cal |
| Protein | 5.6 g |
| Carbohydrates | 38 g |
| Fiber | 0.3 g |
| Fat | 15.8 g |
| Cholesterol | 18.3 mg |
| Vitamin A | 236.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 6.8 mcg |
| Calcium | 52.3 mg |
| Iron | 1.3 mg |
| Magnesium | 71.8 mg |
| Phosphorus | 110 mg |
| Sodium | 60.5 mg |
| Potassium | 170.6 mg |
| Zinc | 0.7 mg |
Am lactose intolerant, What can be used insted of milk to prepare this cake
The almond cake is so delectable. The almond flakes which come with every bite is a delight to eat and nutritious too. Turned out really nice and soft.