Almond Cake (Pakistani Bakery Style)
This Almond Cake (Pakistani Bakery Style), made with a combination of flour and almonds, is a fluffy, soft, and moist tea-time classic.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp butter
- 20 sliced almonds
- ½ cup crushed almonds
- 6 tbsp butter
- 10 tbsp powdered sugar ((see notes))
- 1 tsp vanilla essence
- 2 tbsp honey ((see notes))
- 1 cup flour
- ½ cup crushed almonds ((see notes))
- 1½ tsp baking powder
- 3 eggs
- ½ cup cottage cheese ((see notes))
Instructions
- 1
Preheat the oven to 325° F.
- 2
Generously spread the 2 tbsp butter in the baking tin.
- 3
Place the 20 sliced almonds in a circular design on the bottom of the baking tin.
- 4
Spread the ½ cup of crushed almonds on the base and sides of the baking tin.
- 5
Cream the butter and the sugar.
- 6
Add the vanilla essence and the honey and mix well.
- 7
Mix all of the dry ingredients in a bowl and set aside.
- 8
Beat the eggs in a bowl along with the cottage cheese.
- 9
Alternate adding in the dry ingredients and eggs to the creamed butter and sugar, starting with an egg and ending with the flour.
- 10
Mix in the remaining 1/2 cup of crushed almonds.
- 11
Pour carefully in the cake tin lined with the almonds, taking care not to unsettle the nuts (see notes)
- 12
Bake for 35-45 minutes, until a cake tester inserted comes out clean.
- 13
Cool well, open the spring form pan and invert the cake so that the almonds you lined the tin with can be seen on top.