Custard Almond Cake

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter (softened)

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup milk

For the Custard Filling:

• 2 cups milk

• 4 tbsp cornstarch

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

• 2 egg yolks

Toppings:

• 1/4 cup sliced almonds

• Powdered sugar (for dusting)

Construction (How to Make Custard Almond Cake)

Step 1: Prepare the Custard Filling

1. In a saucepan, heat 2 cups of milk over medium heat until warm but not boiling.
2. In a separate bowl, whisk together 4 tbsp cornstarch, 1/4 cup sugar, and 2 egg yolks until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
5. Remove from heat, stir in 1 tsp vanilla extract, and let it cool completely.

Step 2: Make the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a separate bowl, cream 1/2 cup softened butter and 3/4 cup sugar until light and fluffy.
4. Add 2 eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Gradually mix in the dry ingredients, alternating with 1/2 cup milk, until well combined.

Step 3: Assemble & Bake

1. Pour half of the cake batter into the prepared pan.
2. Spread the cooled custard evenly over the batter.
3. Carefully pour the remaining cake batter over the custard, smoothing the top.
4. Sprinkle 1/4 cup sliced almonds over the cake.
5. Bake for 35-40 minutes or until a toothpick inserted in the cake (not the custard) comes out clean.

Step 4: Cool & Serve

1. Let the cake cool completely in the pan before removing.
2. Dust with powdered sugar before serving.

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Variations

• Chocolate Custard Almond Cake – Add 2 tbsp cocoa powder to the custard filling.
• Berry Custard Almond Cake – Add a layer of fresh berries on top of the custard before adding the final cake batter.
• Nutty Delight – Mix 1/4 cup finely chopped almonds into the batter for extra crunch.
• Coconut Custard Cake – Replace 1/4 cup of milk with coconut milk and sprinkle toasted coconut flakes on top.

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Tips

Prevent Sinking Custard – Make sure the custard is thick before layering it into the cake.
For Extra Moisture – Brush the baked cake with a light simple syrup (equal parts sugar and water heated until dissolved).
Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating – Warm slices in the microwave for 10-15 seconds for a soft texture.

Would you like more ideas for variations or a specific dietary version (gluten-free, eggless, etc.)?