Can I use whole almonds instead of sliced almonds for the topping?
Yes, you can roughly chop whole almonds for a more rustic topping.
DESSERT
Classic Portuguese Almond Cake (Bolo de Amêndoa)
Indulge in the rich, comforting flavors of this classic Portuguese Almond Cake, known affectionately as Bolo de Amêndoa. This recipe delivers a beautifully moist and dense crumb, brimming with the distinctive taste of almonds. It's a surprisingly straightforward bake, making it an ideal choice for elevating a casual coffee break or gracing a celebratory table.
HOW TO MAKE IT
Let's cook.
01
Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the all-purpose flour, granulated sugar, almond flour, baking powder, and salt.
02
In a separate medium bowl, whisk together the melted butter, eggs, and almond extract until well combined.
03
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
04
Pour the batter into the prepared cake pan and sprinkle the sliced almonds evenly over the top.
05
Bake at 350°F/175°C for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
06
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
About This Recipe
Indulge in the rich, comforting flavors of this classic Portuguese Almond Cake, known affectionately as Bolo de Amêndoa. This recipe delivers a beautifully moist and dense crumb, brimming with the distinctive taste of almonds. It's a surprisingly straightforward bake, making it an ideal choice for elevating a casual coffee break or gracing a celebratory table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, brush the warm cake with a simple syrup made from 1/4 cup water and 1/4 cup sugar, simmered until dissolved, and optionally flavored with a splash of almond liqueur.
Easy Substitutions
If you don't have almond flour, you can finely grind blanched almonds in a food processor until powdery. For a dairy-free version, use a plant-based butter alternative.
Storage & Reheating
Store the Portuguese Almond Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; thaw at room temperature before serving.
Serving Suggestions
Serve slices of Bolo de Amêndoa with a dusting of powdered sugar, alongside a cup of strong Portuguese coffee, or with a scoop of vanilla bean ice cream. It also pairs wonderfully with fresh berries or a light fruit compote.
Common Mistakes
1. Overmixing the batter: This can lead to a dense, tough cake. Mix until just combined. 2. Not greasing and flouring the pan properly: This can cause the cake to stick. Ensure the pan is thoroughly prepared. 3. Baking at too high a temperature: This can result in a dry cake with burnt edges. Stick to the recommended temperature. 4. Not cooling completely before slicing: The cake can be fragile when warm, so allow it to cool fully for clean slices.
Frequently Asked Questions
Is this cake gluten-free?
No, this recipe uses all-purpose flour. You would need to substitute with a gluten-free flour blend for a gluten-free version.
Can I make this cake in a different size pan?
A 9-inch round pan is ideal. If using a different size, adjust baking time accordingly; a smaller pan might need more time, a larger pan less.
MORE TO KNOW
The key to a perfect Bolo de Amêndoa is not to overmix the batter. Overmixing can develop the gluten in the flour too much, leading to a tougher cake. Mix only until the ingredients are just combined for a tender, moist crumb. The almond flour contributes significantly to the cake's unique texture and rich flavor, so it's worth seeking out.
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