Almond Custard Cake Recipe
Almond Custard Cake Recipe – A deliciously soft and fluffy cake filled with creamy lemon-infused custard and topped with crunchy sliced almonds. Baked to golden perfection and dusted with powdered sugar, this delightful dessert is perfect for any occasion. Try this easy and indulgent almond custard cake today!
Almond Custard Cake Recipe is a delightful fusion of rich, creamy custard and a soft, fluffy almond-infused cake. The zesty lemon adds a refreshing brightness, while the sliced almonds provide a delicate crunch. Baked to golden perfection and dusted with powdered sugar, this cake is perfect for any occasion—whether as a comforting tea-time treat or an elegant dessert. Every bite melts in your mouth, balancing the velvety smoothness of custard with the airy lightness of cake. Simple yet indulgent, this recipe is sure to impress!
Ingredients
- 2 eggs
- 50 g caster sugar
- 30 g corn starch
- Zest of 1 lemon
- 500 ml milk
- 3 eggs
- 150 g caster sugar
- Zest of 1 lemon
- Pinch of salt
- 150 ml oil (neutral, like sunflower or vegetable oil)
- 125 g curd (or plain yogurt)
- 125 ml milk
- 270 g flour
- 15 g baking powder
- Sliced almonds
- Powdered sugar
Nutritional Information
- Calories: 290
- Protein: 7g
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 18g
- Fiber: 1.5g
- Sodium: 120mg
- Cholesterol: 85mg
Directions
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In a saucepan, whisk together 2 eggs, 50 g sugar, corn starch, lemon zest, and 500 ml milk. Cook over medium heat, stirring continuously, until thick and creamy. Transfer the custard to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and refrigerate until needed.
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In a large bowl, beat 3 eggs, 150 g caster sugar, lemon zest, and a pinch of salt until light and fluffy. Add the oil, curd, and milk, mixing until smooth. Sift in the flour and baking powder, then gently fold until just combined.
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Preheat the oven to 180°C (350°F). Grease and line a 28 cm cake pan. Pour the cake batter evenly into the pan. Transfer the chilled custard to a piping bag or a plastic bag with the tip cut off. Pipe the custard in a decorative pattern over the cake batter. Sprinkle sliced almonds on top. Bake for 40 minutes, or until golden brown and a toothpick inserted into the cake (not the custard) comes out clean.
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Let the cake cool slightly, then dust with powdered sugar before serving. Enjoy your Almond Custard Cake with a cup of tea or coffee!
