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.