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Heavenly Vanilla Almond Cake – A Melt-in-Your-Mouth Delight

This Heavenly Vanilla Almond Cake is the perfect combination of a soft, fluffy sponge and a rich vanilla custard filling. Made with simple, wholesome ingredients and without condensed milk, this cake melts in your mouth with every bite. Whether for a family dessert, afternoon tea, or a special occasion, this easy-to-make cake is sure to impress!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 –10 slices
Course: Dessert
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Vanilla Custard Filling:
  • 1 medium egg
  • ¼ cup 50 g granulated sugar
  • 8 g vanilla sugar or 1 teaspoon vanilla extract
  • 2 tablespoons 15 g cornstarch
  • 1 cup 250 ml milk
Cake Batter:
  • 2 large eggs
  • A pinch of salt
  • ½ cup 100 g granulated sugar
  • ½ cup 100 ml milk
  • ¼ cup 50 ml vegetable oil (added gradually)
  • ½ cup 50 g ground almonds
  • 1 ½ cups 180 g all-purpose flour
  • ½ tablespoon 8 g baking powder

Method
 

  1. Prepare the Custard: In a saucepan, whisk together the egg, granulated sugar, vanilla sugar (or extract), and cornstarch. Gradually add the milk while stirring continuously.
  2. Cook the Custard: Place the saucepan over medium heat, stirring constantly until the mixture thickens into a smooth custard. Remove from heat and let it cool.
  3. Make the Cake Batter: In a large mixing bowl, beat the eggs with a pinch of salt until slightly frothy. Add the granulated sugar and whisk until the mixture becomes pale and fluffy.
  4. Incorporate Liquids: Pour in the milk and gradually add the vegetable oil while mixing.
  5. Add Dry Ingredients: Gently fold in the ground almonds, all-purpose flour, and baking powder until you achieve a smooth batter.
  6. Assemble the Cake: Pour half of the batter into a greased cake pan. Evenly spread the cooled vanilla custard over the batter, then top with the remaining cake batter.
  7. Bake: Preheat the oven to 350°F (175°C) and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool & Serve: Let the cake cool before slicing. Serve as is or with a light dusting of powdered sugar for an elegant touch.

Notes

  • Flour Variations: If you prefer a slightly healthier version, substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
  • Storage: Keep the cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap and freeze for up to 2 months.
  • Customizations: Enhance the flavor by adding a teaspoon of almond extract for an extra nutty aroma.
  • Serving Tip: Pairs beautifully with a cup of tea, coffee, or a scoop of vanilla ice cream.