UltraMoist 5Ingredient Almond Loaf Cake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf tin with parchment paper, ensuring an overhang for easy removal.
2. In a food processor, combine the whole blanched almonds, granulated sugar, baking powder, and salt. Pulse until the mixture resembles a very fine meal, similar to coarse flour.
3. Add the eggs and the melted, slightly cooled butter to the processor. If using, add the almond extract.
4. Process until just combined and smooth. Do not overmix once the wet ingredients are incorporated—about one minute is sufficient. Scrape down the sides if necessary.
5. Pour the batter into the prepared loaf tin and gently smooth the top with a spatula.
6. Bake for 40–45 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean or with only moist crumbs attached.
7. Let the cake cool in the tin for 15 minutes before using the parchment overhang to lift it onto a wire rack to cool completely before slicing.