Bizcocho Mojadito de Almendras
A moist and tender almond cake, a beloved dessert in Puerto Rico, often soaked in a sweet syrup for extra moisture and flavor. It's known for its delicate crumb and aromatic almond essence, making it perfect for celebrations or as a comforting treat.
🧂 Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter(softened)
- 4 large Eggs
- 2 tsp Almond extract
- 1 tsp Vanilla extract
- 0.5 cup Milk
- For the syrup:
- 0.5 cup Water
- 0.5 cup Granulated sugar
- 1 tsp Almond extract
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a separate bowl, cream together softened butter, eggs, almond extract, and vanilla extract until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- 5
Pour the batter into the prepared baking pan and spread evenly.
- 6
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 7
While the cake is baking, prepare the syrup: In a small saucepan, combine water and sugar. Heat over medium heat, stirring until sugar is dissolved. Remove from heat and stir in almond extract.
- 8
Once the cake is out of the oven, poke holes all over the top with a toothpick. Slowly pour the warm syrup over the cake, allowing it to soak in.
- 9
Let the cake cool in the pan for at least 30 minutes before serving. It can be served warm or at room temperature.
💡 Pro Tips
- ✓For an even richer almond flavor, you can add 1/4 cup of finely ground almonds to the dry ingredients.
- ✓Ensure your butter is truly softened for the creamiest batter.
- ✓Don't overmix the batter after adding the flour, as this can result in a tough cake.
🔄 Variations
- Add a layer of guava paste in the center of the cake before baking for a Bizcocho Mojadito de Almendra y Guayaba.
- For a boozier version, add 1-2 tablespoons of rum or amaretto to the syrup.