Moist Almond Cake

There is nothing like a home made delectable cake for after dinner with cuppa tea or coffee. Moist Almond cake کیک خیس بادام is a simple cake that’s moist, tender and incredibly delicious with saffron flavour. Star of this recipe is alomnd, I mean ground almond. Almond is called badamبادام in Farsi. I’m sure this moutwatering and adorable cake, will satisfy all family members and specially picky ones👍😁👌 . If you DO NOT believe me, just try it.

Moist Almond Cake کیک خیس بادام

Moist Almond Cake

  • 1½ cups dried milk powder
  • 1 cup white sugar
  • ½ cup unsalted butter, melted
  • ½ cup ground almonds
  • 3 eggs
  • ¼ tsp Saffron threads
  • Some slivered or flaked almonds
  1. Pre heatoven to 160C degree.

    Grease or line a shallow cake tin (15-20cm) with parchment paper and set aside.

    In a bowl, add ground almond,milk powder, saffron threads and sugar. Mix them together.




  2. Crack the eggs in a bowl and whisk them. Add melted butter and beaten eggs to ground almond mixture and stir to blend and combined well.





  3. Spread the mixture into the prepared cake tin. Bake in preheated oven for 40-45 minutes, until a skewer inserted into the cake and comes out clean.





  4. Let cool down in the tin and then cut it into slices, sprinkle some slivered or flaked almonds top of the slices. Serve it as it is, or serve it with ice cream.



 

کیک خیس بادام

هیچ چی بهتر از یک کیک خونگی خوشمزه برای بعد از شام نیست که با یک فنجون چای خوش عِطر یا قهوه نوش جان بشه. کیکی که امروز معرفی میکنم کیک خیس بادام هست که فوق‌العاده بافت نرمی داره وبا طعم زعفرانی که داره واقعن دلچسب و عالی شده. مطمئنم این کیک تمام افراد فامیلتون را راضی میکنه حتی سخت گیرهای فامیل رو.

بادام در انگلیسی آلموند گفته میشه . کیک بادام پیش رو را میشه به صورت گرم یا سرد سرو کرد. من هر دو مورد را امتحان کردم ولی بنظرم به صورت سرد خیلییییی خوشمزه تر هست: البته سلیقه ای هست.

خوب اگر باور نمیکنید که این کیک چقدر خوشمزه هست چاره‌ای جز امتحانش نیست.

مواد لازم

دویست گرم شیر خشک

دویست گرم شکر سفید

صد گرم کره بدون نمک آب شده

هفتادوپنج گرم پودریا آرد بادام

سه عدد تخم مرغ

یک چهارم ق چ زعفران خشک

مقداری بادام خلالی یا ورقه شده برای روی کیک

طرز تهیه

فر را روی حرارت 160 درجه سانتیگراد گرم میکنیم.

داخل قالب کیک کم عمق :20-15سانتی متررا چرب میکنیم و یا با کاغذ آشپزی آن را پوشانده و کنار میگذاریم.

تخم مرغ ها را داخل یک‌کاسه شکسته و خوب هم می زنیم. داخل یک‌کاسه دیگر آرد(پودر )بادام را همراه با شیر خشکزعفران خشک و شکر را با هم مخلوط میکنیم.سپس کره ی آب شده و تخم مرغ های همزده را روی مواد خشک ریخته و همه را با هم مخلوط میکنیم تا خوب ترکیب شوند.

مایه آماده شده را داخل قالب آماده شده ریخته ودر فر از قبل گرم شده قرار میدهیم تا به مدت ۴۵۴۰ دقیقه بپزد. برای اطمینان از پخته بودن داخل کیک یک خلال چوبی را داخل کیک فرو میکنیم اگر خشک بیرون آمد یعنی کیک پخته شده است.

کیک را از فر خارج کرده و میگذاریم تا چند دقیقه در قالب مانده و بعد برش های مربع یا مستطیل داده و در ظرف مورد نظر میچینیم. روی کیک را با بادام خلالی یا ورقه‌ای تزیین میکنیم. این کیک خوش عِطر و مزه را میتوان به همین صورت سرو کرد و یا همراه با بستنی.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

9 thoughts on “Moist Almond Cake

    1. Thanks for your comment Loujen. I am not big fan of Almond things but this cake is always make me and my family happy with it’s delicious taste 🙂

      Like

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