Eggless Almond cake prepared with grounding whole almonds (with skin) is relished the most by kids as well elders. This is yummy and tasteful cake.
Take butter and powdered sugar in a big bowl and churn nicely. When butter and powdered sugar gets puffy add condensed milk into it, and whisk again. Strain maida, baking soda, baking powder in another bowl. Also add grounded almonds and cardamom powder (you can also add vanilla essence instead of cardamom powder).
Add 1-2 tsp milk in instant coffee powder and mix until all lumps dissolves. Mix this in butter-powdered sugar batter.
Preheat oven at 180 degree centigrade for baking cake.
Prepare the cake pan. Take 7 inch long silicon heart shape cake pan and grease it with some butter. You can even use olive oil for greasing the pan.
Mix dry ingredients batter with wet ingredients batter and keep adding little milk at a time. Batter should not be too thick or too thin in consistency. Prepare a batter with nice consistency. Pour the batter in cake pan, tap the pan on surface so that batter sets nicely. Garnish the whole almonds over the batter.
For baking the cake, place the pan over a net stand in oven. Set the microwave on convection mode at 180 degree centigrade for 20 minutes and cake. Bake until cake turns brown from surface. Cake appears nice brown from top. Insert a knife, it comes out clean. If you get batter on knife then bake the cake on 160 degree centigrade until cake is baked completely. Within 40-50 minutes almond cake is baked.
Allow the cake to get cool slightly. Once cooled, take out cake in a container. Soft and spongy almond cake is ready. This cake can be stored in refrigerator for 15-20 days.
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