Go Back
Nosheen Babar

Pakistani Bakery Style Almond Cake

This Pakistani Bakery Style Almond Cake is atea time classic that can often be found on the tea trolley of many a householdin the country
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American, British, Indian, Pakistan
Ingredients Equipment Method Notes

Ingredients
  

Almond Topping Ingredients
  • 2 tbsp Butter
  • 20 pcs Sliced almonds
  • ½ cup Crushed almonds
Cake Ingredients
  • 6 tbsp Butter
  • 10 tbsp Powdered sugar
  • 1 tsp Vanilla essence
  • 2 tbsp Honey See Notes
  • 1 cup All-purpose flour
  • ½ cup Crushed almonds
  • 1½ tsp Baking powder
  • 3 pcs Eggs (large)
  • ½ cup Cottage cheese

Equipment

  • 8 ½ inch Spring form Baking Tin

Method
 

Almond Topping
  1. Preheat the oven to 325°F
  2. Generously spread the 2 tbsp butter in the baking tin
  3. Place the 20 sliced almonds in a circular design on the bottom
  4. Spread ½ cup crushed almonds on base and sides
The Cake
  1. Cream butter and sugar
  2. Add vanilla essence and honey
  3. Mix dry ingredients in a separate bowl
  4. Beat eggs
  5. Add eggs and dry mix alternately into butter mix, starting with egg
  6. Mix in cottage cheese
  7. Pour carefully into cake tin (don’t disturb almonds)
  8. Bake 35–45 minutes or until cake tester is clean
  9. Cool and invert for almond topping on top

Notes

Honey: Can substitute with maple syrup if needed
Powdered sugar: Adjust to taste
Cottage cheese: Adds moist texture, can use ricotta as alternative
Be careful not to shift almonds when pouring batter