Skip to content
Here’s a delicious Custard Almond Cake recipe that combines the rich, creamy texture of custard with the nutty flavor of almonds. It’s a perfect dessert for any occasion, offering a light and moist cake with a luscious custard filling.
Custard Almond Cake Recipe
Ingredients:
For the Almond Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sliced almonds (for topping)
For the Custard Filling:
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons cornstarch
Instructions:
1. Prepare the Almond Cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the almond extract and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
- Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
2. Prepare the Custard Filling:
- In a medium saucepan, whisk together the eggs, sugar, and vanilla extract.
- In a separate bowl, whisk the cornstarch into the milk and cream until smooth.
- Slowly pour the milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens and begins to bubble. This should take about 5-7 minutes.
- Once thickened, remove the custard from the heat and set aside to cool slightly.
3. Assemble the Cake:
- Pour the custard mixture evenly over the cake batter in the pan.
- Sprinkle sliced almonds over the top of the custard layer.
4. Bake the Cake:
- Place the cake in the oven and bake for 40-45 minutes, or until the top is golden brown and the custard has set. You may need to check the cake towards the end; if the top is getting too brown, cover it with aluminum foil and continue baking.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
5. Serve:
- Once the cake has cooled, slice and serve. The custard layer will be creamy and rich, contrasting beautifully with the soft, almond-infused cake.
Tips:
- Texture: The cake should have a light and airy texture, while the custard filling will be rich and creamy. If you like a firmer custard, you can slightly reduce the amount of milk/cream or increase the cornstarch.
- Almond Flour Option: For an even more intense almond flavor, you can replace some of the all-purpose flour with almond flour (up to half of the flour amount).
- Make-Ahead: This cake can be made ahead and stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.
This Custard Almond Cake combines the best of both worlds—light, fluffy cake and rich, creamy custard. It’s a delightful treat for any special occasion or just to enjoy with a cup of tea or coffee! Enjoy!