Vanilla Semi-Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

   Tip: Use non-stick pans for easier cake release.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Sift the dry ingredients to remove any lumps.

3. 3

   In a large bowl, whisk together the butter, eggs, and vanilla extract.

   Tip: Use room temperature ingredients for a lighter cake.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.

5. 5

   Divide the batter evenly between the prepared pans.

   Tip: Smooth the tops for an even bake.

6. 6

   Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Don't overbake, as the cake will continue to cook after removal from the oven.

7. 7

   While the cakes are baking, prepare the streusel topping.

   Tip: Mix the streusel topping just before using for the best texture.

8. 8

   To assemble the cake, place one cake layer on a serving plate, top with a layer of whipped cream and a sprinkle of chopped almonds.

   Tip: Use a serrated knife to level the cake layers, if necessary.

9. 9

   Repeat the layers with the remaining cake and whipped cream.

   Tip: Decorate with fresh berries and a drizzle of honey, if desired.