Toffee Almond Cake Recipe
Introduction
Toffee almond cake is a delightful dessert that combines sweet, buttery toffee with the nutty crunch of almonds. It’s an impressive yet simple cake that bakes up moist and rich, perfect for family gatherings or special occasions.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup toffee sauce (room temperature, about 70°F)
- 1/2 cup golden caster sugar
- 3 large free-range eggs
- 1 cup softened butter
- 1/4 tsp fine sea salt
- 1 cup almond meal (finely ground)
- 4 tbsp sliced almonds (toasted)
- 1/2 cup warm toffee sauce (for soaking)
- A few pinches of flaky sea salt (for topping)
- Whipped cream (optional, for serving)
- Extra toffee sauce (for drizzling)
- Butter (for greasing the tin)
Instructions
- Step 1: Preheat your oven to 180°C (350°F). Thoroughly butter a 9-inch cake tin and line the bottom with parchment paper to prevent sticking. Set the tin aside.
- Step 2: In a medium bowl, whisk together the all-purpose flour, almond meal, baking powder, and fine sea salt. Set aside this dry mixture.
- Step 3: In a large bowl, beat the softened butter and golden caster sugar for 3-4 minutes until light and fluffy. Add the room-temperature toffee sauce and mix well. Add the eggs one at a time, beating after each addition. If the batter looks curdled, add a tablespoon of the dry mixture between eggs to stabilize it.
- Step 4: Add the dry ingredient mixture to the wet mixture in three portions. Fold gently with a spatula after each addition, mixing just until combined to avoid a tough cake.
- Step 5: Pour the batter into the prepared tin and smooth the top. Sprinkle the toasted sliced almonds evenly over the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown and spring back when touched.
- Step 6: While the cake is hot, poke holes evenly across the surface with a skewer or thin knife. Warm the 1/2 cup of toffee sauce until pourable, then spoon it slowly over the cake, allowing it to soak in. Sprinkle a few pinches of flaky sea salt on top.
- Step 7: Let the cake cool in the tin for about 20 minutes, then transfer it to a wire rack to cool completely. Serve at room temperature or slightly warm with extra toffee sauce and a dollop of whipped cream if desired.
Tips & Variations
- Use regular granulated sugar or light brown sugar as a substitute for golden caster sugar to add a subtle caramel flavor.
- Store-bought caramel sauce can replace toffee sauce; just choose a thicker variety for best results.
- Make your own almond meal by grinding blanched almonds finely, but avoid processing too long to prevent almond butter.
- Toast sliced almonds before topping the cake to enhance their flavor and crunch.
- Use cake flour instead of all-purpose flour by adjusting to 1 cup plus 2 tablespoons for a lighter texture.
Storage
Store this toffee almond cake in an airtight container at room temperature for up to 3 days. In warm climates, refrigerate it for up to 5 days, wrapping well to prevent drying. The cake freezes well—wrap individual slices in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge or for 2-3 hours at room temperature. Reheat briefly in the microwave if desired. Keep toffee sauce refrigerated separately and warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of nuts instead of almonds?
Yes, chopped whole almonds can be used instead of sliced almonds, or you can substitute with other nuts like pecans or walnuts. Keep in mind the flavor and texture will vary slightly.
What if I don’t have toffee sauce on hand?
You can use a thick caramel sauce from the store as a substitute. It won’t have the exact same flavor, but will still add a delicious sweet richness to the cake.
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Toffee Almond Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Best Toffee Almond Cake recipe blends rich, buttery toffee with the nutty crunch of almonds, creating a moist and flavorful dessert perfect for family gatherings or special occasions. With quick preparation and simple ingredients, this cake offers a delightful balance of caramelized sweetness and nutty texture that disappears fast once served.
Ingredients
For the Cake:
- 1 cup all-purpose flour (preferably King Arthur)
- 2 tsp baking powder
- 1/2 cup toffee sauce (room temperature, about 70°F / 21°C)
- 1/2 cup golden caster sugar
- 3 large free-range eggs
- 1 cup softened butter (Kerrygold unsalted recommended)
- 1/4 tsp fine sea salt
- 1 cup almond meal (finely ground blanched almonds)
For the Topping and Serving:
- 4 tbsp sliced almonds (toasted)
- 1/2 cup warm toffee sauce
- A few pinches of flaky sea salt
- Whipped cream (optional, for serving)
- Butter for greasing the tin
Instructions
- Prepare the Pan and Preheat the Oven: Preheat your oven to 180°C (350°F). Butter a 9-inch cake tin thoroughly and line the bottom with parchment paper for easy removal and to prevent sticking. Set the prepared tin aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond meal, 2 tsp baking powder, and 1/4 tsp fine sea salt until thoroughly combined. Set aside.
- Cream Butter and Sugar, Then Incorporate Toffee and Eggs: In a large bowl, beat 1 cup softened butter and 1/2 cup golden caster sugar for 3-4 minutes until light and fluffy to incorporate air. Add 1/2 cup room-temperature toffee sauce and mix until combined. Then add 3 eggs one at a time, beating well after each addition. If the batter looks curdled, add a tablespoon of the dry mixture between eggs to stabilize the emulsion.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three portions, folding gently with a spatula after each addition. Avoid overmixing; fold until just combined, allowing for some streaks of dry ingredients.
- Bake with Almond Topping: Pour the batter into the prepared cake tin and smooth the surface. Sprinkle 4 tbsp toasted sliced almonds evenly over the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown and spring back when touched.
- Add the Toffee Soak While Cake is Hot: While the cake is still hot, poke holes all over the surface using a skewer or thin knife. Warm 1/2 cup toffee sauce until pourable and spoon it slowly over the cake, allowing it to soak into the holes. Sprinkle a few pinches of flaky sea salt over the top to enhance flavors.
- Cool and Serve: Let the cake cool in the tin for about 20 minutes, then transfer it to a wire rack to cool completely. Serve at room temperature or slightly warm, drizzled with extra toffee sauce and a dollop of whipped cream if desired.
Notes
- Ensure eggs and toffee sauce are at room temperature to prevent batter from seizing or becoming lumpy.
- Do not overmix the batter after adding flour and almond meal to avoid a dense, tough cake.
- Toast sliced almonds before topping to enhance their natural oils and flavor.
- Butter is essential for rich texture; do not substitute with margarine or oils.
- This cake keeps well at room temperature for up to 3 days, or in the fridge for up to 5 days if covered properly.
- Freeze portions wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge before serving.
- Store extra toffee sauce separately in the fridge and warm before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Toffee almond cake, easy cake recipe, almond meal cake, toffee dessert, quick cake recipe, nutty cake, caramel cake
