If you’re looking for a classic tea cake with a delicious twist, this Vanilla & Almond Tea Cake with Roasted Almond Streusel is definitely one to try.
It's rich, buttery, and full of nutty goodness, thanks to a triple dose of almonds—almond meal in the cake and both roasted and flaked almonds in the crunchy streusel topping. A subtle hint of lemon zest brightens up the flavours, while thick Greek yoghurt keeps the cake irresistibly moist.
The streusel topping is honestly the star of this tea cake. If you’re a fan of texture and a little crunch in your desserts, this topping is going to win you over in no time.
The secret to this streusel’s amazing taste is the trio of almonds—each one plays its own part. The almond meal gives the topping a rich, nutty flavour, and chew. The roasted almonds add a nice, crunchy bite that contrasts beautifully with the soft cake, and the flaked almonds on top bring a light, crispy finish that toasts up perfectly in the oven.
It’s also one of those cakes that somehow tastes even better the next day, straight from the fridge. You definitely need to bake this one—whether you’re serving it warm with a dollop of cream or enjoying a slice cold.
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Ingredients
Vegetarian 
30 minutes preparation time + 1 hour 10 minutes cooking time (+ cooling time) 
10-12 Roasted almond streusel
- 50g salted butter, melted and slightly cooled
- 50g (1/4 cup) castor sugar
- 50g (1/4 cup) brown sugar
- 50g (1/3 cup + 2 tablespoons) plain/all-purpose flour
- 50g (1/3 cup) almond meal
- 60g (1/3 cup) roasted almonds, finely chopped
- 50g (1/2 cup) flaked almonds
- 1 teaspoon vanilla extract
Vanilla & almond tea cake
- 125g salted butter, melted and slightly cooled
- 125g (125ml/1/2 cup) extra virgin olive oil
- 225g (1 cup) castor sugar
- Zest of 1 lemon
- 1 tablespoon vanilla bean paste or vanilla extract
- 3 eggs
- 250g (2 cups) plain/all-purpose flour
- 60g (1/2 cup) almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 250g (1 cup) thick natural Greek yoghurt
- 125g (125ml/1/2 cup) full cream milk
For serving
- Icing sugar
- Thick cream
Method
- Preheat your oven to 180°C/350°F.
- Line a 23cm/9-inch round springform pan with baking paper and set aside.
- In a medium-sized mixing bowl, combine all the streusel ingredients and mix until well incorporated. Set aside.
- In a large mixing bowl, whisk together the melted butter, olive oil, castor sugar, lemon zest, and vanilla until well combined.
- Add the eggs and whisk until combined and smooth.
- Gently fold in the flour, almond meal, baking powder, baking soda, and sea salt until just combined.
- Stir in the yoghurt and milk until the batter is smooth and well combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Evenly scatter the streusel mixture over the cake batter.
- Bake at 180°C/350°F for 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. As the cake bakes, it will become quite dark and caramelised—don’t be alarmed or tempted to reduce the oven temperature. That rich, golden crust is what we’re aiming for.
- Remove from the oven and allow the cake to cool in the pan for at least an hour before removing from the pan.
- Serve warm, dusted with icing sugar and a dollop of thick cream.
- The cake is also delicious when sliced and served cold from the fridge the next day.
NOTES
- Deep Golden Crust: As the cake bakes, it will become quite dark and caramelised—don’t be alarmed or tempted to reduce the oven temperature. That rich, golden crust is what we’re aiming for, creating a beautiful contrast with the soft, fragrant vanilla and lemon interior. The top will have lovely caramelised spots, which we’ll finish with a dusting of icing sugar before serving.
- Measurements: If you do have kitchen scales I 100% recommend using them for baking. You’ll get the most accurate result. Its also so easy (plus less washing up) to add everything to the one mixing bowl on top of the scales.
- Gluten-Free Option: For a gluten-free version, use a gluten-free plain baking flour blend that can be substituted in a 1:1 ratio with regular plain flour. Brands like Bob's Red Mill (available in specialty stores or on Amazon) and White Wings (available in Australian supermarkets) work well.
- Butter Temperature: Ensure the melted butter is slightly cooled before mixing it with the other ingredients. If it's too hot, it can affect the texture of the cake and the streusel.
- Vanilla Bean Paste vs. Extract: Vanilla bean paste gives a more intense vanilla flavour and adds visual flecks of vanilla bean to the cake. However, vanilla extract can be used as a substitute.
- Greek Yoghurt: Thick, unsweetened Greek yoghurt is recommended to achieve the best texture in the cake.
- Streusel Topping: You might wonder why there are three types of almonds in the streusel topping—almond meal, chopped roasted almonds, and flaked almonds. Each serves a specific purpose by adding different textures to the topping. If you don't have flaked almonds, you can substitute them with sliced or slivered almonds.
- Streusel Topping Consistency: The streusel should be crumbly but cohesive enough to clump together slightly when pressed.
- Serving: This cake is beautiful when served warm with fresh cream, but it's also delicious (and my favourite) the next day, cold from the fridge or at room temperature with a dollop of cream.
- Cake Storage: Store the cake in an airtight container in the fridge for up to 4 days. The cake can also be frozen for up to 2 months; thaw at room temperature before serving.
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