Add 100ml milk and 50ml vegetable oil, and mix until combined.
Sift in 170g flour and 1 teaspoon baking powder, stirring gently to form a smooth batter.
Fold in 50g chopped almonds.
Step 3: Bake the Cake
Preheat oven to 350°F (175°C).
Grease a baking dish or line it with parchment paper.
Pour half of the cake batter into the dish and spread evenly.
Spoon the cooled pastry cream over the batter, spreading gently to cover.
Pour the remaining cake batter over the pastry cream layer.
Sprinkle 50g almond flakes evenly on top.
Step 4: Bake and Finish
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the cake layer comes out clean.
Let the cake cool slightly, then dust generously with powdered sugar before serving.
Serving Suggestions
- Serve warm for a cozy treat, or chilled for a firmer texture.
- Pairs perfectly with coffee, tea, or a glass of cold milk.
- Add fresh berries or a drizzle of honey for extra flair.
Variations
For a chocolate twist, add 2 tablespoons of cocoa powder to the cake batter and layer with chocolate pastry cream. You can also swap the almonds for hazelnuts or walnuts for a different nutty flavor.
If you prefer a fruity version, spread a thin layer of jam or fresh berries between the cake and pastry cream layers.
For a lighter option, use almond milk instead of regular milk and replace the sugar with a natural sweetener like honey or maple syrup.
You can also make it gluten-free by substituting the all-purpose flour with a gluten-free blend. To enhance the flavor, add a teaspoon of cinnamon or cardamom to the batter for a warm, spiced note.
If you’re short on time, skip the homemade pastry cream and use store-bought custard or pudding mix.
For a richer texture, fold whipped cream into the pastry cream before layering. If almonds aren’t your favorite, top the cake with shredded coconut or a sprinkle of cinnamon sugar for a delicious alternative.
Tips
