This almond cake is unlike any other you will try. It is a mixture of semolina flour and almond flour, giving the cake a unique texture. It is soaked in sweetened condensed milk and topped with sliced almonds. It is reminiscent of a traditional Middle Eastern semolina cake known as basbousa but with tres leches vibes.
I was first introduced to this cake when I visited my family in NJ. It was unlike any other cake I tried, and I instantly fell in love with it and knew I had to get the recipe from my aunt to share with you all. It is such a moist cake that is light and dense simultaneously. There is a subtle crunch from the thin almond slices on top, which elevates this almond cake. It’s also very light and you can easily finish a slice or two!
How to make this almond cake Gluten-Free
The cake is typically made with almond and semolina flour, but to make it gluten-free, I would make it entirely with almond flour. So, 2.5 cups of almond flour. It has been tested, and it was extremely moist, tender, and delicious. With gluten-free cakes, there is a higher chance of the middle sinking a bit, especially if the oven door gets opened a few times. Just keep that in mind when making this Gluten free almond cake. However, I like to top this cake with fresh berries in the center if this happens. It is not only decorative but super tasty with this cake.
The cake is sweetened with condensed milk, making it extra moist and giving it perfect sweetness. The almonds on the outside offer crunch and really push for that almond flavor. For this almond cake recipe, I use vanilla, but if you have almond flavoring instead, go for it!
I baked this cake in a nine by 11, and I have baked it in a 8-inch pan as well and I did prefer the thicker cut of cake that the 8-inch baking pan offered. You can bake in any desired pan but always keep in mind that it can change the baking times of your cake. To check doneness, always use the toothpick method!
If you are anything like me and love a light cake, this is the recipe for you! It’s become a favorite amongst friends and family! Check out these other cake recipes on my blog:
- 2 Eggs
- 1 tsp Vanilla Almond flavoring would be ideal here if you have some!
- 3/4 cup Granulated Sugar
- 1/4 cup Vegetable oil
- 1/2 cup Plain yogurt sour cream works too or even greek yogurt
- 6 oz Nestle Table cream Also known as Puck cream (ishta) in place of this you can add more yogurt or sour cream.
- 1 cup Coarse Semolina Flour
- 1.5 cups Almond Flour
- 1 tsp Baking Soda
- 1 tsp Baking powder
- 1 tbsp Tahini you can use nonstick spray to prep the pan too
- 3/4 cup Sliced Almonds
- 7 oz Sweetened condensed milk
- In a Kitchenaid, mix together the eggs, sugar, and vanilla or almond flavoring. If you do not have a kitchenaid, just use a bowl and rubber utensil.
- Then, add the oil, cream, and yogurt. Mix all together really well.
- Lastly, add the dry ingredients and stir together until well mixed.
- Prep the desired baking pan by brushing with tahini. This offers a nutty taste. Pour the batter into desired baking pan. I have used both a 9 by 11 pyrex baking pan and an 8 inch baking pan and they both worked great. The 8 inch baking pan made the cake a thicker cut which therefore required an extra 10 min baking time. I actually preferered it thicker too!Always keep in mind that dependent on the size of the pan, the cake can be less or more thick.
- Garnish the batter entirely with the sliced almonds then bake in a 350 F oven for 25-30 minutes on the middle rack. The cake should be tender yet lightly browned all aroound.
- Once out of the oven, poke holes into the cake and drizzle the condensed milk. You can also cut into the cake if it is baked in a 9 by 11 then drizzle in the milk that way. Both methods work!
- Allow for the cake to completely cool before serving to avoid any crumbling! Enjoy room temperature! Store in an air tight container for up to 3 days.
Loveeee it!!! My go to site to search for recipes.
Thanks Nida! Thrilled it was enjoyed 🙂
One of the tastiest cakes I made in a while 😍
Thanks so much, Jineen!
Great cake enjoyed it very much thanks for inspiring us with your wonderful recipes
My pleasure! I love to hear that!
WOW! The almond cake is AHHH-MAZING! Wouldn’t change a thing. Can’t wait to make it again.
Thank you so much for the amazing feedback!
Jazakallahu khair for the recipe. Will have to try this soon, looks amazing ! Could I substitute the almond flour for plain flour, because I can’t find any over here? And is table cream the same as single cream ?
Yes, single cream would be the closest thing to table cream from what I know. I think all-purpose would be a fine substitute but it may change the texture of the cake. My pleasure!
Absolutely delicious and SO easy to make! Everyone enjoyed it and I’m definitely going to be making this again this week!
So happy to hear!
The recipe was very good and easy to follow. It was light, not too heavy or dense (not that I would mind), and it was a non guilty pleasure because it’s on the healthy side. I would be trying this with added shredded coconut next time to fulfill my sweet tooth cravings ☺️
Happy you enjoyed the cake, Roula!
Hi heifa I have a q. I only have fine semolina. Will this work?
I haven’t tested with fine semolina but it is worth trying as it should work fine.
I have tried this and it’s just perfect.. perfect sweetness, perfect texture and full of almond flavor.. 👌🏻
So easy to make & very delicious! Definitely will make again yum!
Masha’Allah amazing recipe! It was a little less sweet than I would have liked.. but a great recipe if you want something that doesn’t make you feel guilty!
Thank you! For more sweetness, you can always add more sugar and sweetened condensed milk next time! We prefer cakes that are subtle in sweetness but it is easily adjustable. Glad you enjoyed it!
could I substitute the course semolina for medium or fine?
Hi Noura, I would just use coarse semolina or the cake texture will most likely be different.
Just made this cake today and it was so delicious! I loved the flavors and texture without it being too sweet. Was perfect with some coffee in the morning 😍😍👌🏼
Made this cake last weekend and it was so easy and turned out amazing! Love your recipes!!
Glad to hear that, Sana!
I tried almond cake with other recipes and was disappointed with the use if Almond flour. So I was reluctant to try this recipe but I gave it a chance and was sooo delicious!!! So light and perfect sweetness! Thanks alot. Im definitely saving this recipe 😊😊
I am so happy you enjoyed this recipe, Yusra!
Hi! I want to make this recipe but don’t have almond flour. Could I use regular flour+ almond extract and get the same flavor and texture?
Hi, I haven’t experimented with all-purpose flour but a few people have made it with all-purpose flour and have had success and yes you can add almond flavoring to give it that almond taste. Sometimes, almond flavoring is very prominent so maybe do 1/2 tsp almond and 1/2 vanilla. This is preference. The cake in general will not have an overwhelming almond flavor as it is made with semolina too!
This was a huge hit with my family and me! So delicious – nice texture and not cloyingly sweet. I used 1/2 tsp. almond extract and 1/2 vanilla, but I think I’ll do all almond next time. Soooo good! Best part is that the ingredients are common staples in my house so it’s a good go-to cake if you want something nice for dessert but didn’t plan in advance. I made it while our dinner was cooking – it comes together in no time! Thank you Heifa!
Glad it was enjoyed by the family!
Absolutely perfect ! So delicious and flavorful. My husband and parents loveeeeed it. I couldn’t resist it myself even tho I’m not a cake girl. Thank you so much for sharing this !
Thank you!! This makes me really happy to hear, Sarah!
Can we make the cake without drizzling condensed milk on top?
Yes, you can. However, the condensed milk is what offers a lot of moisture and sweetness to the cake.
I made this cake 3 times already, that tells you it’s absolutely delicious. My husband loves it and everyone I made it for loved it. It is super light and not too sweet. A perfect balance between moist, nutty, and sweet. It goes so well together. This recipe is definitely going on the list of recipes I’ve already saved from fufuskitchen! Thank you for the recipe!❤️
Love hearing that!!
Super excited to make this, seems like a good cross between basbusa & cake.
I am excited for you!
Hiya! Looks delicious! Is there a substitute for the Nestle table cream? Can I use actual cream?
Thank you! So, I wouldn’t sub for heavy cream for instance because the consistency is different but try adding more yogurt to equal for the table cream. It may work just fine!
This is an amaaaaaazing recipe. Everyone loved it! Can’t wait to remake it!
Thank you, Maha!
So easy to make and it was a huge hit with the family. So airy and light and not overly sweet.
So happy to hear that!
Instead of Nestle Table Cream can I use Alamari cream not sure if it’s ishta.
Please let me know.
I never worked with Alamari cream, to be honest, but I would just try using more yogurt in place of the nestle table cream if you cannot find any.
I tried the gluten-free version, by only using almond flour, and it turned out perfect! Thank you for sharing the recipe, my family love it
I am so happy to hear that!
Such a light and delicious reciepe! Perfect for a morning cup of coffee or light after dinner dessert to enjoy with tea! As an almond lover, I would make this again and again!
Awesome, love to hear that!
Thanks for sharing amazing recipes. I really love the date cake aswell. They look divine! I’m going to give them both a try soon inshallah.
I was just wondering if its possible to make both these cakes into individual regular and mini muffins tins instead? I was thinking to bake it for Eid and share with my neighbours inshallah.
Thanks in advance,
It is my pleasure! Definitely can be done but baking time will change more than likely by half the time. So, keep that in mind! It will be much quicker to bake a muffin size cake as opposed to a larger cake.
I’m dying to make this cake!!! But I can’t seem to find what temperature to preheat the oven. Am I missing it?!? Sorry, please let me know thank you so much!
Line 5 in the instructions tells you what temp to bake the cake at! Enjoy!
Love this cake! Made it twice and the second time around I also added approximately a 1/4 cup evaporated milk. It turned out even more moist than the first time (only used sweetened condensed). So I highly recommended mixing both!
This cake was amazing and family’s favorite and so easy to make! Thank you!
One of my family favorites too!
Made this tonight! So easy and quick to make. My husband and I loved it- goes great with Maramiya tea ☺️
Thrilled to hear!
amazing cake! I tried SO MANY almond cakes and none of them even came close to this one. so soft and not too sweet with the perfect texture. Another hit recipe fufu! تسلم ايديكي
Thank you so much!
Everyone loved it!! Easy to make and delicious 😋
Super easy to make and everyone loved it! Thank you so much!
WOW! Followed exactly how you said (using the 8 inch pan) & it was so good! 10/10. Not too sweet, perfectly moist! Thank you for sharing!
Super easy recipe and not too sweet at all. I drizzled caramel all over it when I served it up and it was delicious.
Yum! That sounds like a delicious addition. I am happy you enjoyed the cake!
It’s delicious! I would definitely make it again for brunch or tea time. Thank you for sharing. Love a good one bowl recipe.
That’s great to hear, thanks!
هل السميد المستخدم في هذه الكيكة هو نفسه الي نستخدمه في البسبوسة ؟
حبيبتي السميد هو نفسه مال البسبوسة والا يختلف ؟
Nafs il basboosa