Cupcake with almond flavor

Preparing a cake in milk with the addition of almond extract

Ingredients

• Butter (softened) - 375 g
• Large eggs - 6 pcs.
• Milk - 250 g
• Flour - 300 g
• Ground almonds - 125 g
• Baking powder - 1 tsp
• Salt - 0.25 tsp
• Sugar - 600 g
• Almond extract - 2 tsp
• Vanilla extract - 1 tsp
• Almond petals - 75 g

Directions

1. Turn on the oven to preheat to 180 degrees. Grease and flour a cake tin (with a hole in the middle) with a diameter of 25 cm.
2. In a large bowl, mix flour, ground almonds, baking powder and salt.
3. In another bowl, beat butter, sugar, almond and vanilla extracts until creamy. Gradually add eggs, beating well after each. Whisking on low speed, add dry ingredients, alternating with milk. Pour batter into prepared pan and sprinkle with almond flakes.
4. Place the mold with the dough in the preheated oven, bake the almond cake for 75-85 minutes, until done.
5. Remove the almond cake from the oven, run a knife blade between the product and the sides of the mold, leave to cool for 15 minutes. Then invert the cake onto a wire rack and remove the mold. Let the almond cake cool completely.