Royal Belgian Almond Cake

Preparation Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

Cake In a large bowl, cream together the butter and sugar until light and fluffy.

Cake Beat in the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.

Cake In a separate bowl, whisk together the almond flour, all-purpose flour, salt, cinnamon, nutmeg, cloves, ginger, coriander, and cardamom.

Cake Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Cake Pour the batter into the prepared cake pan and smooth the top with a spatula.

Cake Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Syrup While the cake is baking, prepare the syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and stir in the orange blossom water. Set aside to cool.

Assembly Once the cake is out of the oven, let it cool for 10 minutes in the pan. Then, using a skewer or fork, poke holes all over the top of the cake.

Assembly Slowly pour the syrup over the cake, allowing it to seep into the holes and soak into the cake.

Assembly Let the cake cool completely in the pan before removing.

Assembly Once the cake has cooled, transfer it to a serving plate.

Garnish Sprinkle crushed almonds and powdered sugar over the top of the cake for garnish.

Garnish Slice and serve the Royal Belgian Almond Cake as a delicious dessert for a special occasion.