Custard Almond Cake Recipe

• Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper).
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the almond extract and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
• Pour the cake batter into the prepared cake pan and smooth the top with a spatula.

2. Prepare the Custard Filling:

• In a medium saucepan, whisk together the eggs, sugar, and vanilla extract.
• In a separate bowl, whisk the cornstarch into the milk and cream until smooth.
• Slowly pour the milk mixture into the egg mixture, whisking constantly to prevent curdling.
• Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens and begins to bubble. This should take about 5-7 minutes.
• Once thickened, remove the custard from the heat and set aside to cool slightly.

3. Assemble the Cake:

• Pour the custard mixture evenly over the cake batter in the pan.
• Sprinkle sliced almonds over the top of the custard layer.

4. Bake the Cake:

• Place the cake in the oven and bake for 40-45 minutes, or until the top is golden brown and the custard has set. You may need to check the cake towards the end; if the top is getting too brown, cover it with aluminum foil and continue baking.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

5. Serve:

• Once the cake has cooled, slice and serve. The custard layer will be creamy and rich, contrasting beautifully with the soft, almond-infused cake.

Tips:

• Texture: The cake should have a light and airy texture, while the custard filling will be rich and creamy. If you like a firmer custard, you can slightly reduce the amount of milk/cream or increase the cornstarch.
• Almond Flour Option: For an even more intense almond flavor, you can replace some of the all-purpose flour with almond flour (up to half of the flour amount).
• Make-Ahead: This cake can be made ahead and stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.

This Custard Almond Cake combines the best of both worlds—light, fluffy cake and rich, creamy custard. It’s a delightful treat for any special occasion or just to enjoy with a cup of tea or coffee! Enjoy!