Badam Cake (Almond Cake) by tarla dalal
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The Badam Cake (Almond 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.
Recipe Description for Badam Cake, Almond Cake
- 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
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